Sweet Cranberry Apple Sauce

Here is my favorite cranberry apple sauce recipe, with fresh cranberries, sweet apples, warm spices, and just the right amount of sugar to balance the tart cranberries.

This cranberry apple sauce has become our go-to side dish for Thanksgiving and Christmas dinner. My kids actually ask for seconds, which is saying something when it comes to cranberry sauce. It’s so much better than the canned stuff, and honestly, it’s pretty easy to make from scratch.

What Kind of Apples Should I Use?

For cranberry apple sauce, you’ll want to stick with tart apple varieties that hold their shape well during cooking. Granny Smith apples are probably your best bet since they’re reliably tart and won’t turn to mush when you cook them down. Other good options include Honeycrisp, Braeburn, or Jonathan apples, which all have that nice balance of tartness and firmness. Avoid softer apples like Red Delicious or Gala, as they tend to break down too much and can make your sauce overly sweet. The key is finding apples that will complement the cranberries’ natural tartness rather than compete with it.

Options for Substitutions

This cranberry apple sauce is pretty forgiving when it comes to swaps and changes:

• Granulated sugar: You can easily swap this with brown sugar for a deeper, molasses-like flavor, or try maple syrup (use about 3/4 cup and reduce the water slightly). Honey works too, but add it at the end of cooking to preserve its flavor.
• Fresh cranberries: Frozen cranberries work just as well – no need to thaw them first. Just toss them straight into the pot and maybe add an extra minute or two to the cooking time.
• Tart apples: Granny Smith apples are perfect here, but Honeycrisp, Braeburn, or even Gala will work. If you only have sweet apples, add a squeeze of lemon juice to balance the flavors.
• Ground cinnamon: Feel free to get creative with spices! Try adding a pinch of nutmeg, allspice, or even fresh grated ginger. Orange zest is another nice touch that pairs well with cranberries.
• Water: For extra flavor, you can replace some or all of the water with apple juice or orange juice. This will make your sauce a bit sweeter and more complex.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cranberry apple sauce is cooking it too long, which can turn your beautiful sauce into a mushy, overcooked mess – once the cranberries start popping (usually after 10-12 minutes), you’re almost done.

Another common error is adding the apples at the same time as the cranberries, but since apples take longer to soften, add them about 5 minutes before the cranberries to ensure both fruits finish cooking at the same time.

Don’t forget to taste and adjust the sweetness as you go, since the tartness of cranberries can vary significantly, and you might need an extra tablespoon or two of sugar depending on your batch.

Finally, resist the urge to stir too vigorously once the cranberries start bursting – gentle stirring will help maintain some texture instead of turning everything into complete mush.

What to Serve With Cranberry Apple Sauce?

This cranberry apple sauce is perfect alongside your Thanksgiving turkey or any roasted meats – the tart sweetness really complements rich, savory dishes. I love serving it with pork chops or roasted chicken during the fall months when you want something that tastes like the season. It’s also great as a topping for vanilla ice cream or stirred into plain yogurt for a quick dessert or breakfast treat. You can even spread it on toast or use it as a filling for thumbprint cookies when you’re feeling creative in the kitchen.

Storage Instructions

Refrigerate: This cranberry apple sauce keeps really well in the fridge! Store it in an airtight container or mason jar for up to 2 weeks. I actually think it tastes even better after a day or two because all the flavors have time to meld together.

Freeze: You can definitely freeze this sauce for longer storage – it’ll keep in the freezer for up to 6 months. I like to portion it out in smaller containers or freezer bags so I can thaw just what I need. It’s perfect for making ahead during cranberry season!

Serve: When you’re ready to use frozen cranberry apple sauce, just move it to the fridge overnight to thaw slowly. Give it a good stir before serving since it might separate a little. You can serve it cold straight from the fridge or warm it up gently on the stove if you prefer it heated.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 1-2 g
• Fat: 0-1 g
• Carbohydrates: 130-140 g

Ingredients

• 1 cup white sugar
• 3/4 cup water
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 12 oz fresh cranberries (rinsed and sorted)
• 1 cup diced tart apple (peeled)

Step 1: Start the Syrup Base

• 1 cup white sugar
• 3/4 cup water
• 1/4 tsp ground cinnamon
• 1/4 tsp salt

In a medium saucepan, combine the white sugar, water, ground cinnamon, and salt.

Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely and the spices are incorporated.

Step 2: Simmer the Fruit

• 12 oz fresh cranberries (rinsed and sorted)
• 1 cup diced tart apple (peeled)

Add the rinsed cranberries and diced, peeled tart apple to the saucepan with the syrup base.

Stir to combine.

Lower the heat and simmer gently, uncovered, until the sauce thickens slightly and the berries begin to pop, about 10 minutes.

Remove from the heat.

Step 3: Cool and Serve

Allow the cranberry sauce to cool to room temperature in the saucepan, or transfer it to a bowl to chill further in the refrigerator before serving.

I find that chilling the sauce really brings out the tart and sweet flavors.