Apple Cranberry Sauce

Name: Apple Cranberry Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 2 1/2 cups
Cuisine: American
Ingredients: 1 large apple, peeled, cored and diced; 12 oz fresh or frozen cranberries; 1/2 cup brown sugar; 1/2 tsp ground cinnamon; Pinch of salt

5 ingredients · 5 steps · 30 minutes

By Melis · developed and cooked in our studio kitchen

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Apple cranberry sauce made with one large apple, 12 oz cranberries, brown sugar and ground cinnamon, simmered in one pot with no added liquid. Total time: 30 minutes.

Apple cranberry sauce is cranberries and diced apple simmered with brown sugar, ground cinnamon and a pinch of salt for about 15 minutes. There is no water or juice. The fruit releases its own juices as the sugar melts.

The apple softens the cranberries' sharpness and adds sweet, tender pieces to the sauce. It is quick enough to make on the day, and it keeps well, so you can also make it ahead for Thanksgiving or Christmas.

How long does homemade cranberry sauce last?

It keeps in the fridge for 1 week or in the freezer for 3 months, so you can make it well before the holiday. Store it in an airtight container once it has cooled.

Can you use frozen cranberries for cranberry sauce?

Yes. Frozen cranberries work without thawing. Add them straight to the pot with the apple and the rest of the ingredients.

Why is my cranberry sauce runny?

Cranberry sauce thickens a lot as it cools, so it looks loose when it comes off the stove. Simmer until most of the cranberries have popped, then let it cool. If it is still thin once cool, simmer it for a few more minutes.

Do you need water to make cranberry sauce?

Not for this recipe. The apple and cranberries release enough juice as the brown sugar melts. Stir often at the start so the sugar does not catch, and add a tablespoon or two of water only if the pan looks dry.

Ingredient notes and swaps

Frozen cranberries work without thawing. The sauce thickens a lot as it cools, so take it off the heat while it still looks a little loose.

Taste after cooking. If your apple was tart, stir in a spoon of brown sugar while the sauce is still warm.

How to make Apple Cranberry Sauce

Step 1
Peel and core the apple, then cut it into small dice.
Step 2
Put the apple in a medium saucepan. Add the cranberries, brown sugar, cinnamon and salt and stir to combine.
Step 3
Cook over medium heat, stirring often, until the sugar melts and the fruit starts to release its juices.
Step 4
Simmer for 12 to 15 minutes, stirring often, until most of the cranberries have popped and the apple is tender.
Step 5
Take the pan off the heat and let the sauce cool. It thickens as it cools. Serve warm, at room temperature or chilled.

Tips and storage

The type of apple changes the texture. Firm apples such as Granny Smith or Honeycrisp keep their shape in small pieces. Softer apples such as McIntosh break down into a smoother sauce. Dice the apple evenly so the pieces soften at the same time.

There is no added liquid, so stir often for the first few minutes until the sugar melts and the berries release their juice. If the pan looks dry before that happens, lower the heat and add a tablespoon or two of water.

Cranberries foam and pop as they cook, so use a saucepan with plenty of room above the fruit. For a smoother sauce, press the cooked fruit lightly with a potato masher before it cools.

For a variation, stir 1/2 cup of chopped toasted pecans into the cooled sauce just before serving, so they stay crunchy.

Serve it with roast turkey or ham. Leftover sauce is good spooned over plain yogurt or oatmeal, spread on a turkey sandwich or warmed slightly and spooned over baked brie.

Keeps in the fridge for 1 week or frozen for 3 months.

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