This apple cranberry sauce transforms traditional cranberry sauce into something extraordinary with sweet-tart apples that balance the cranberries’ natural tang. My apple cranberry sauce brings warmth, depth, and a hint of cinnamon to your holiday table—and it’s ridiculously easy to make from scratch.
SERVES: 4 | PREP: 10 MIN | COOK: 20 MIN | TOTAL: 30 MIN
Ingredients
Main Ingredients
| Ingredient | Measurement |
|---|---|
| Fresh cranberries | 2 cups |
| Granny Smith apples, peeled and diced | 1½ cups (about 2 medium apples) |
| Granulated sugar | ¾ cup |
| Water | ½ cup |
| Orange juice, freshly squeezed | ¼ cup |
Flavor Enhancers
| Ingredient | Measurement |
|---|---|
| Ground cinnamon | ½ teaspoon |
| Orange zest | 1 teaspoon |
| Vanilla extract | ½ teaspoon |
| Salt | Pinch |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Rinse 2 cups of fresh cranberries under cold water in a colander, removing any soft or shriveled berries.
I always pick through the cranberries carefully—damaged ones create bitter spots in your sauce.
Step 2: Peel your apples using a vegetable peeler, then dice them into ½-inch cubes.
Keep the pieces uniform so they cook evenly and break down at the same rate as the cranberries.
Step 3: Measure your ¾ cup sugar, ½ cup water, and ¼ cup orange juice into a medium saucepan.
Fresh orange juice makes a noticeable difference, but bottled works in a pinch.
Phase 2: Building the Base (3 minutes)
Step 4: Place the saucepan over medium-high heat and stir the sugar mixture until the sugar completely dissolves, about 2-3 minutes.
You’ll see the liquid turn from cloudy to clear when the sugar dissolves.
Step 5: Add 1 teaspoon orange zest and ½ teaspoon cinnamon to the simmering liquid.
The heat releases the essential oils from the zest, creating incredible aroma.
Phase 3: Cooking the Fruit (15 minutes)
Step 6: Add the cranberries to the saucepan and bring to a boil over medium-high heat.
You’ll hear the cranberries start to pop within 3-4 minutes—this is exactly what you want.
Step 7: Once the cranberries begin popping, reduce heat to medium-low and add the diced apples.
The apples need gentler heat than cranberries or they’ll turn to mush before the cranberries break down.
Step 8: Simmer uncovered for 12-15 minutes, stirring every 2-3 minutes to prevent sticking.
The sauce will thicken as it cooks and the pectin from the fruit releases.
Step 9: Watch for the consistency to shift from watery to jammy—it should coat the back of your spoon.
If you can draw a line through the sauce on your spoon and it holds for a second, it’s ready.
Step 10: Remove from heat when about 75% of the cranberries have burst and the apples are tender but still hold small chunks.
Don’t cook until everything is mush—you want texture in your apple cranberry sauce.
Phase 4: Finishing Touches (2 minutes)
Step 11: Stir in ½ teaspoon vanilla extract and a pinch of salt.
The salt amplifies the fruit flavors and balances the sweetness beautifully.
Step 12: Taste and adjust sweetness if needed—add 1-2 tablespoons more sugar if your cranberries are especially tart.
Remember, the sauce tastes sweeter when warm than when chilled.
Step 13: Transfer to a serving bowl and let cool to room temperature, about 30 minutes.
The sauce continues thickening as it cools, so don’t worry if it seems slightly loose while warm.
Step 14: Cover and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to marry and the pectin to fully set.
Chef’s Notes
Tip 1: I prefer Granny Smith apples for their tartness and firm texture, but Honeycrisp adds pleasant sweetness if you want a less tangy apple cranberry sauce.
Tip 2: Don’t skip the orange zest—it provides brightness that prevents the sauce from tasting flat or one-dimensional.
Tip 3: If you want a smoother consistency similar to whole berry cranberry sauce, mash some of the cooked fruit with a potato masher while still warm.
Tip 4: Make this 2-3 days ahead for the best flavor development—the cinnamon and vanilla deepen over time.
Nutrition Information (Per Serving)
- Calories: 165
- Protein: 0.5g
- Carbohydrates: 42g
- Fat: 0.2g
- Fiber: 3.5g
- Sugar: 36g
- Sodium: 20mg
Variations to Try
Maple Apple Cranberry Sauce: Replace ½ cup of the sugar with pure maple syrup for deeper, caramel-like sweetness and autumn flavor.
Spiced Version: Add ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves for a warmly spiced sauce that rivals my spicy cranberry sauce.
Pear Cranberry Sauce: Swap the apples for 1½ cups diced Bosc pears—they create an even softer, more delicate texture.
Boozy Holiday Sauce: Stir in 2 tablespoons bourbon or Grand Marnier during the final minute of cooking for sophisticated depth.
Storage & Reheating
Refrigerator Storage
Transfer cooled apple cranberry sauce to an airtight container and refrigerate for up to 10 days.
The sauce actually improves after 24 hours as the flavors blend.
Freezer Storage
Freeze in freezer-safe containers or bags for up to 3 months.
Leave ½ inch headspace for expansion.
Reheating
Thaw overnight in the refrigerator, then serve cold or warm gently over low heat for 5 minutes, stirring frequently.
Add 1-2 tablespoons water if the sauce has thickened too much during storage.
Troubleshooting Common Problems
Problem 1: Sauce is too runny Solution: Return to the stovetop and simmer uncovered for 5-8 minutes longer, stirring frequently. The sauce thickens significantly as it cools, so don’t judge consistency while hot.
Problem 2: Sauce is too sweet Solution: Stir in 1-2 teaspoons fresh lemon juice to add tartness. You can also add ½ cup more cranberries and simmer an additional 5 minutes.
Problem 3: Cranberries didn’t burst Solution: Your heat was too low. Bring the mixture back to a rolling simmer and cook until you hear distinct popping sounds—this releases the pectin needed for proper texture.
Problem 4: Apples turned to complete mush Solution: You added them too early or cooked too long. Next time, add apples after cranberries start popping and reduce heat immediately. Cut apple pieces slightly larger (¾ inch) for more structure.
Problem 5: Sauce tastes flat or bland Solution: Add ¼ teaspoon more cinnamon, another ½ teaspoon orange zest, or a small pinch of salt. These amplifiers bring out the fruit flavors without adding sweetness.
Equipment Essentials
- Medium saucepan (2-3 quart capacity)
- Wooden spoon or silicone spatula
- Vegetable peeler
- Chef’s knife and cutting board
- Measuring cups and spoons
- Colander for rinsing cranberries
- Fine grater or zester for orange zest
- Serving bowl with lid
Shopping List
Produce Section
- Fresh cranberries (12 oz bag)
- Granny Smith apples (2 medium)
- Orange (1 large, for juice and zest)
Baking Aisle
- Granulated sugar
- Vanilla extract
- Ground cinnamon
Pantry Staples
- Salt
Success Secrets
1. Use fresh cranberries, not frozen—they have better pop and create superior texture in your apple cranberry sauce.
2. Cut apples into uniform ½-inch pieces so they cook evenly and maintain pleasant chunks rather than disintegrating into puree.
3. Don’t rush the cooling process—the sauce needs time at room temperature and then in the refrigerator to reach its ideal jammy consistency.
4. Taste before the final chill and adjust sweetness while warm—it’s much easier to incorporate additional sugar while the sauce is hot.
5. Make this recipe 48 hours before serving for peak flavor—the cinnamon mellows, the vanilla rounds out, and everything harmonizes beautifully.
