Cranberry Apple Sauce

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For a sweet and simple twist on the classic Thanksgiving side dish, try Cranberry Apple Sauce. It’s a tasty without getting too crazy on a menu that is rooted in tradition.

A bowl of cranberry sauce with apples.


 

In my family, Thanksgiving is all about traditions. The turkey goes in the oven, not in a barrel for deep-frying. We do not add gorgonzola, pears, and walnuts to our stuffing. Our potatoes are mashed, not roasted. And our dinner rolls are the ones Grandma used to make.

So when it comes to cranberry sauce, there isn’t a whole lot of wiggle room. It must still look and mostly taste like cranberry sauce. But I can get away with adding apples! Apples add an element of surprise without upsetting anyone, and apples mixed with cranberries somehow make a lot of sense.

Recipe ingredients

Cranberry Sauce ingredients labeled and in various bowls.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Cranberries: Fresh cranberries freeze really well, so stock up when you see them. If your cranberries are already frozen, no need to thaw. Just cook them straight from the freezer and add 2 minutes to the simmering time.
  • Apples: I like tart Granny Smith apples because they hold their shape in the Apple Cranberry Sauce. But you can use your favorites like Gala, Honeycrisp, or Fuji.

Step-by-step instructions

  1. In a medium saucepan, add sugar, water, cinnamon, and salt. Bring to a boil over medium-high heat, reduce heat, and stir occasionally until sugar is dissolved. Stir in cranberries and apples.
Cranberries and apples cooking in a saucepan.
  1. Simmer over medium-low heat until slightly thickened and the berries begin to pop, about 10 minutes.
Cranberries and apples cooking in a saucepan.
  1. Remove from heat and cool to room temperature or chill.
A bowl of cranberry sauce with apples.

Recipe tips and variations

  • Yield: This recipe makes 3 cups of sauce, enough for 12 (¼ cup) servings.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Make ahead: Cranberry sauce is a great recipe to make ahead of time. Cool the sauce completely, then keep refrigerated for up to 3 days.
  • Freezer: Cooled sauce can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
  • More sweeteners: This recipe calls for white sugar, but you can substitute brown sugar, coconut sugar, pure maple syrup, or honey (the flavor will change, but not in a bad way).
  • Customize your flavors: Try vanilla extract, a splash of red wine, orange zest, lemon juice, a cinnamon stick, or warming spices such as ginger and cloves.
  • Super smooth: For the smoothest possible cranberry sauce, blend your cooked sauce with an immersion blender.
  • Classic Cranberry Sauce: Sweetened with orange juice and sugar, this classic Thanksgiving side dish is perfect for cutting through all the richness of the other holiday recipes.
  • Slow Cooker Cranberry Sauce: When stove-top and oven space are in high demand, Slow Cooker Cranberry Sauce is a no-brainer.
  • Cranberry Relish: This no-cook version is 3 ingredients and 5 minutes of prep (plus 8 hours of chilling time so the flavors can blend).
  • Small batch: My Cranberry Sauce for Two has been scaled down for a pair.
  • Homemade Cranberry Applesauce: Stir fresh cranberries into your next batch of Homemade Applesauce.
  • Leftovers: Extra cranberry sauce is delicious on Leftover Turkey Sandwiches or folded into my favorite Cranberry Cheesecake Galette. You can also drizzle it over ice cream for dessert (maybe add a handful of pecans?), pancakeswaffles, and crepes.
A plate of roasted trukey, stuffing, vegetables, mashed potatoes and gravy, and cranberries.
A Classic Midwestern ThanksgivingPerfect Roast TurkeyMashed Potatoes with Turkey Gravy, Classic Bread StuffingVegetable CasseroleRoasted Asparagus, and Cranberry Sauce with Apples.

Frequently Asked Questions

When are cranberries in season?

You’ll start seeing cranberries at grocery stores in November, and they should be stocked all through December. I usually stock up and vacuum-seal a few bags for the freezer because once they’re gone, they’re gone!

Where are cranberries grown?

Just five states produce all the cranberries in the United States. More than half come from Wisconsin. Massachusetts grows the second largest amount, about 30%, and the rest come from New Jersey, Oregon, and Washington.

More recipes with apples

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A bowl of cranberry sauce with apples.

Cranberry Apple Sauce

For a sweet and simple twist on the classic Thanksgiving side dish, try Cranberry Apple Sauce. It's a tasty without getting too crazy on a menu that is rooted in tradition.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings (¼ cup each)
Course Side Dish
Cuisine American
Calories 125
4.98 from 181 votes

Ingredients 

  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon Salt
  • 12 ounces fresh cranberries picked over (see note 1)
  • 1 cup tart apples peeled and diced (see note 2)

Instructions 

  • In a medium saucepan, bring sugar, water, cinnamon, and salt to boil. Stir occasionally to dissolve the sugar.
  • Stir in cranberries and apples. Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature or chill.

Recipe Video

Notes

  1. Cranberries: Fresh cranberries freeze really well, so stock up when you see them. If your cranberries are already frozen, no need to thaw. Just cook them straight from the freezer and add 2 minutes to the simmering time.
  2. Apples: I like tart Granny Smith apples because they hold their shape in the sauce.
  3. Yield: This recipe makes 3 cups of sauce, enough for 12 (¼ cup) servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 0.25 cupCalories: 125kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 75mgPotassium: 53mgFiber: 2gSugar: 28gVitamin A: 34IUVitamin C: 6mgCalcium: 3mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Very simple recipe with amazing results. This was delicious as is – no orange zest nor juice needed to complicate things. Loved it!5 stars

  2. Ok just made this for tomorrow and all is well with it except it’s not sweet which is odd bc i used the full amount of suga. The cranberries still have a tart taste. I keep adding more sugar but not making it sweet. What can I do to cut the tart and bitter cranberries?

    1. Hi Ashleigh, that sounds crazy. I made this last night too. Did you add the little bit of salt? That might help bring the sugar to life. You could add another tablespoon of sugar or you can try something like honey or maple syrup..it will change the flavor, but not in a bad way. If you like those flavors. I hope it works out! Maybe today it will taste better after sitting overnight. Happy Thanksgiving! -Meggan

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