Cranberry Applesauce Sweet Tart

This healthy cranberry applesauce brings together the bright tartness of cranberries and the natural sweetness of fresh apples for a vibrant, nutritious dish. Perfect for holiday gatherings or as a wholesome everyday treat, it adds a pop of festive color and flavor without any fuss.

I first made this recipe for a Thanksgiving potluck and was surprised at how quickly it disappeared. Now I make it every fall, the mix of tart and sweet is always a hit with friends and family.

Ingredients

• Three medium Fuji apples: peeled cored and chopped for sweetness and softness
• Three medium Gala apples: peeled cored and chopped to bring a balanced flavor profile
• Two medium Granny Smith apples: peeled cored for tartness and to help keep the sauce lively
• One and a half cups fresh cranberries: to add bright color and that signature tart punch
• Half a cup water: to help cook down the apples and cranberries gently
• Two tablespoons pure maple syrup: for natural sweetness with depth opt for grade A if possible
• Quarter cup brown sugar: to enhance caramel notes and warmth
• One teaspoon ground cinnamon: to add cozy spice with subtle earthiness
• Quarter teaspoon ground nutmeg: for a hint of warm complexity
• Two teaspoons fresh lemon juice: to brighten flavors and balance sweetness
• One teaspoon lemon zest: for fresh vibrant citrus aroma
• One teaspoon pure vanilla extract: to round out the flavor and add subtle sweetness
• A pinch of sea salt: to enhance all the natural flavors and balance taste

Instructions

Prepare apples and cranberries:

Start by peeling coring and chopping all the apples into evenly sized pieces this ensures they cook evenly. Rinse the cranberries thoroughly discarding any shriveled or damaged ones for the best texture and flavor.

Combine ingredients in pot:

Add the chopped apples cranberries water maple syrup brown sugar cinnamon nutmeg lemon juice lemon zest vanilla and a pinch of sea salt to a large heavybottomed saucepan. Stir gently but thoroughly so the spices and sweeteners are evenly distributed throughout the fruit.

Cook the applesauce:

Cover the pot with a lid and place it over medium heat. Wait until the mixture comes to a simmer then reduce the heat to medium low. Allow it to cook for 20 to 25 minutes stirring occasionally until the apples are very soft and the cranberries have just burst releasing their juice.

Mash or puree to desired texture:

Remove the pan from heat. If you like a chunkier texture use a potato masher or fork to mash the fruit directly in the pot. For a smooth sauce use an immersion blender carefully or transfer the mixture to a blender and pulse until you reach your preferred consistency.

Finish and serve:

Taste the sauce and adjust for sweetness or acidity if necessary adding a little more maple syrup or lemon juice as you like. Let the sauce cool to room temperature or serve warm. It keeps well in an airtight container in the refrigerator for up to a week.

I love how the cranberries pop with their bright red color and tangy bite especially during the fall holiday season. Making this applesauce has become a tradition in my home every autumn with the scent of cinnamon filling the kitchen like a cozy embrace.

Storage tips

Store your cranberry applesauce in airtight containers in the fridge for up to seven days. For longer storage portion into freezersafe containers leaving some space for expansion and freeze. Thaw it overnight in the fridge before serving, stirring well as some separation may occur.

Ingredient substitutions

Maple syrup can be swapped with honey if not vegan or agave nectar to keep it plant based. Brown sugar can be replaced by coconut sugar for a lower glycemic index and a subtle caramel hint. You can try substituting one apple variety with ripe pears to add a delicate floral note to the sauce.

Serving suggestions

This sauce is fantastic served alongside roasted pork or turkey. Spoon some over oatmeal or yogurt for breakfast. Add a pinch of ground ginger or a sprinkle of toasted walnuts for a festive flavor boost and crunch.

This cranberry applesauce is a simple vibrant condiment that works year round. It keeps well and adapts easily to your sweetener and spice preferences.

Your Recipe Questions Answered

→ How can I adjust the tartness?

Stir in a little extra maple syrup or brown sugar gradually until the desired sweetness balances the tartness.

→ What is the best way to cook the apples and cranberries?

Simmer the ingredients covered over medium-low heat until apples are soft and cranberries burst, usually about 20–25 minutes.

→ Can the texture be customized?

Yes, mash for a chunky texture or blend smoothly with an immersion blender for a silky finish.

→ Is peeling the apples necessary?

Peeling results in smoother texture, but leaving skins adds fiber and a rustic look; blend more for smoothness if skins remain.

→ How should the sauce be stored?

Keep refrigerated in an airtight container for up to a week. It can also be frozen for longer storage.