Why I love this cranberry applesauce recipe
Remember a while back when my mom and I went apple picking? Well, somehow we still have a million apples from that trip. We’ve made a handful of recipes with them already – including salted caramel apple crisp, but the apples never seem to end.
In an effort to use up the apples, I decided to make some applesauce. But why make boring, old applesauce when you can make a seasonal gem like cranberry applesauce. It’s the perfect side dish for any meal or for when you just want something sweet to eat.
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Here’s what you’ll need to make it
This cranberry applesauce recipe makes 2 quarts of applesauce. You could easily cut the recipe in half if you don’t want that much applesauce or you could freeze half of it for later. Did anyone else realize how close Thanksgiving is getting?
How to make cranberry applesauce
Prep the apples. Peel, core and slice your apples. You can do this by hand or by using one of those fancy contraptions. The smaller your apple pieces are, the faster the applesauce will be ready, it’s totally up to you.
Simmer the fruit. Put the ingredients into a large pot and bring it to a strong simmer. Cover and let the apples cook down and cranberries pop. Stir occasionally to prevent any burning.
Mash the sauce. When the apples have really cooked down and the cranberries have softened (the skins should have popped a while ago), mash the apple sauce with a potato masher or fork.
To get a smoother consistency, you can puree the applesauce with a high speed or immersion blender. This will help any pieces of skin, but they personally don’t bother me, so we leave them. It’s totally up to you.
This recipe would be great with:
- Roasted spatchcock chicken
- Homemade stuffing recipe
- Easy drop biscuits recipe
- A small thanksgiving menu: for 4 people or less
More cranberry recipes you’ll love:Print
This easy, homemade cranberry applesauce is a seasonal gem. It’s the perfect side dish for any meal or for when you just want something sweet to eat.
- 5 pounds apples, peeled, cored and sliced
- 3 cups whole fresh cranberries
- 1/2 cup + 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 1/2 – 2 cups apple cider (or apple juice)
- In a large stockpot over medium heat, cook apples and cranberries with 1 cup of apple cider, sugar and cinnamon.
- Continue cooking until cranberries have popped and apples are soft – stirring occasionally and adding more apple cider as necessary.
- Mash any remaining chunks of apple with a potato masher (or leave chunky if desired).
Last Updated on January 5, 2021 by Melissa Belanger