This homemade Cranberry Applesauce is a festive, flavorful take on classic applesauce. Bright and colorful, it pairs the natural sweetness of apples with the lively tartness of cranberries for a versatile side or snack during the holidays and beyond.
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This cranberry applesauce started from my mom’s classic applesauce recipe that I’ve loved since childhood. Her base formula is flexible: add about 2 cups of your favorite fruit to adapt the flavor. For this version, cranberries add a bright tart note, so I increased the sugar slightly to balance the flavors—adjust the sweetness to your taste.
Ingredients
Simple, pantry-friendly ingredients make this easy to prepare. Use the recipe card below for exact measurements.
- Apples: The base for this sauce. Granny Smith are recommended for balance, though Honeycrisp, Fuji, or Golden Delicious work well, too. Mixing varieties is fine.
- Cranberries: Fresh or frozen cranberries both work—no need to thaw frozen fruit first.
- Sugar: Granulated white sugar is used here to offset cranberry tartness. Adjust to preference or substitute as desired.
- Water: Helps the fruit soften and cook down to a saucy texture.
- Lemon juice: Brightens the flavors and balances sweetness.
- Cinnamon: A touch of warm spice ties the apples and cranberries together.
See the recipe card later in the post for exact amounts, nutrition, and step-by-step instructions.
Variations
- Refined sugar-free: Replace white sugar with coconut sugar or use a liquid sweetener like maple syrup, honey, or agave. If using a liquid sweetener, add less and taste as you go.
- More spices: Try nutmeg, allspice, or a pinch of ground ginger for a different spice profile.
- Add berries: Swap half the cranberries for mixed berries (blueberries, raspberries, blackberries) for a milder tartness and added depth.
How to Make Cranberry Applesauce
Gather a large saucepan or Dutch oven and these simple steps:
Step 1: Prepare the apples. Peel, core, and chop the apples into small chunks so they break down evenly while cooking.
Step 2: Combine ingredients. Add the apple chunks, cranberries, water, sugar, lemon juice, cinnamon, and a pinch of salt to the pot. Stir to combine.
Step 3: Cook and mash. Bring the mixture to a simmer over medium heat, then lower to a gentle simmer, cover, and cook 30–40 minutes, stirring occasionally. The apples will soften and cranberries will burst. Mash to your desired texture.
Step 4: Serve or store. Cool slightly, then serve warm or chilled. Store leftovers in an airtight container in the fridge for up to one week, or freeze for up to three months.
Serving Suggestions
This applesauce works well as a snack or ingredient. Ideas:
- Serve with breakfast favorites like oat flour pancakes or Belgian waffles.
- Pair with holiday mains—try it alongside pork Wellington or beef Wellington for a sweet-tart contrast.
- Add to an appetizer board with crackers, cheeses, nuts, and other festive dips.
Expert Tips
- Store properly: Refrigerate in an airtight container for up to 1 week; freeze up to 3 months.
- Taste and adjust: Apples and cranberries vary in sweetness and tartness—add sugar or lemon juice as needed.
- Texture control: Mash with a potato masher for chunky sauce or use an immersion or countertop blender for a smooth purée (allow cooling first to avoid splatter).
Recipe FAQs
Yes. Add all ingredients to the slow cooker and cook 4–5 hours on low or 2–3 hours on high. Mash or blend to your preferred consistency.
Absolutely. Multiply the ingredients to suit a crowd or to freeze portions for later.
More Delicious Cranberry Recipes
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Fresh Cranberry Bars
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Easy Cranberry Margarita
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Cranberry Meatballs
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Cranberry Jalapeno Jam
Did you try this recipe? Please leave a star rating in the recipe card below and consider leaving a review in the comments—I love to see your results!
Cranberry Applesauce
Ingredients
- 4 lbs Granny Smith apples
- 2 cups cranberries fresh or frozen
- 1 cup granulated white sugar
- 1 cup water
- 1 Tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 1 Pinch salt
Instructions
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Peel, core, and chop the apples into small chunks. They don’t need to be perfect since they’ll soften as they cook.
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In a large saucepan or Dutch oven, combine the apples, cranberries, water, sugar, lemon juice, cinnamon, and a pinch of salt.
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Stir, bring to a simmer over medium heat, then reduce to low and cover the pot.
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Cook for 30–40 minutes, stirring occasionally, until the apples are soft and cranberries have burst.
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Mash with a potato masher for a chunky sauce, or use an immersion blender or regular blender (in batches) for a smooth purée. Allow the mixture to cool slightly before blending.
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Taste and adjust sweetness or acidity with more sugar or lemon juice if needed. Serve warm or chilled and store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Store in the fridge: Keeps up to 1 week refrigerated or up to 3 months frozen.
- Taste and adjust: Fruit sweetness varies—add sugar or lemon juice to balance flavors.
- Texture options: Mash for chunky or blend for smooth; cool before blending to prevent splatter.
Nutrition
| Carbohydrates: 79 g
| Protein: 1 g
| Fat: 1 g
| Fiber: 9 g
| Sugar: 66 g