Description
Okay, so you know regular applesauce? That sweet, boring, baby-food-adjacent thing? Well, throw that mental image out the window because Cranberry Applesauce is about to change your entire relationship with fruit puree. We’re talking sweet apples meeting tart cranberries in this gorgeous ruby-red situation that tastes like fall had a baby with Christmas morning. It’s naturally sweetened (or barely sweetened if you’re into that), packed with vitamin C, and has this incredible sweet-tart balance that makes you actually want to eat it instead of just tolerating it. I made this for Thanksgiving once as a “healthier side” and people literally fought over the last spoonfuls. My aunt asked if I’d spiked it with something. Nope, just good fruit doing its thing. Now I make it year-round and pretend I’m fancy by putting it in mason jars.
Ingredients
For the Sauce:
- 6 medium apples (about 2.5 lbs), peeled and chopped into chunks
- Best varieties: Honeycrisp, Fuji, Gala, or a mix for complexity
- Avoid Red Delicious because they’re mushy and flavorless
- 2 cups fresh or frozen cranberries (about 8 oz)
- 1/2 cup water (or apple juice for extra sweetness)
- 1/4 cup maple syrup or honey (adjust based on your sweetness preference)
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional but adds warmth)
- Pinch of salt
- Zest of 1 orange (optional but SO good)
- 2 tbsp fresh lemon juice
Optional Add-ins for Flavor:
- 1 vanilla bean split lengthwise (or 1 tsp vanilla extract)
- 2–3 whole cloves
- 1 star anise pod
- 1/4 tsp cardamom
Instructions
Peel your apples (or don’t — leaving the skin on adds fiber and a slightly pink color, but makes the texture less smooth).
Core and chop apples into roughly 1-inch chunks. Don’t stress about uniformity — they’re getting cooked down anyway.
Rinse your cranberries and pick out any sad-looking ones or stems.
If using orange zest, zest your orange now. Avoid the white pith — it’s bitter.
Toss apples, cranberries, water (or apple juice), maple syrup, cinnamon stick, nutmeg, ginger, salt, and orange zest (if using) into a large pot or Dutch oven.
Give it a good stir to combine everything.
If you’re using whole spices like cloves or star anise, toss them in now. Just remember you’ll need to fish them out later.
Bring everything to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce heat to medium-low and let it simmer, partially covered, for 20-30 minutes.
Stir every 5-10 minutes to prevent sticking and to help break down the fruit.
You’ll know it’s ready when the apples are completely soft and falling apart, and the cranberries have burst and broken down. The mixture should be thick and fragrant.
Remove the cinnamon stick and any whole spices you added.
For chunky applesauce: Use a potato masher to mash everything to your desired consistency. Some texture is nice.
For smooth applesauce: Use an immersion blender right in the pot and blend until silky smooth. Or transfer to a regular blender in batches (careful — hot liquids expand).
For somewhere in between: Mash most of it, but leave some chunks for texture.
Stir in the lemon juice. This brightens everything and balances the sweetness.
Taste and adjust sweetness. Need more? Add a bit more maple syrup or honey. Too sweet? Add more lemon juice.
If you want it spicier, add more cinnamon or nutmeg.
If it’s too thick, add a splash of water or apple juice. Too thin? Let it simmer uncovered for another 5-10 minutes.
Let the applesauce cool to room temperature before storing. Hot applesauce creates condensation which can lead to spoilage.
Transfer to clean jars or airtight containers.
It’ll thicken up more as it cools, so don’t panic if it seems a bit thin while hot.
Notes
Serve it warm as a side dish with pork chops, roasted chicken, or turkey. Classic pairing that never fails.
Eat it cold straight from the jar with a spoon. No shame in the applesauce game.
Use it as a topping for oatmeal, yogurt, or pancakes for a naturally sweet boost.
Swirl it into plain Greek yogurt for a protein-packed snack.
Spread it on toast with almond butter for a quick breakfast.
Use it as a healthier dessert with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~95 kcal
- Carbohydrates: ~25g