Cranberry Applesauce Sweet Tart (Ready-to-Print Version)
A bright mix of apples, cranberries, and spices creates a sweet, tart, and naturally colorful treat.
# What You’ll Need:
→ Fruits
01 -
3 medium Fuji apples, peeled, cored, chopped
02 -
3 medium Gala apples, peeled, cored, chopped
03 -
2 medium Granny Smith apples, peeled, cored
04 -
1½ cups fresh cranberries
→ Liquids & Sweeteners
05 -
½ cup water
06 -
2 tablespoons pure maple syrup
07 -
¼ cup brown sugar
08 -
1 teaspoon pure vanilla extract
→ Spices & Flavorings
09 -
1 teaspoon ground cinnamon
10 -
¼ teaspoon ground nutmeg
11 -
2 teaspoons fresh lemon juice
12 -
1 teaspoon lemon zest
13 -
pinch sea salt
# Step-by-Step Guide:
01 -
Peel, core, and chop all apples into uniform pieces for even cooking. Rinse cranberries thoroughly, discarding any that are shriveled or damaged.
02 -
In a large heavy-bottomed saucepan, combine chopped apples, cranberries, water, maple syrup, brown sugar, cinnamon, nutmeg, lemon juice, lemon zest, vanilla extract, and a pinch of sea salt. Stir to evenly distribute spices and sweeteners.
03 -
Cover the saucepan and place over medium heat. Bring to a simmer, then reduce heat to medium-low and cook for 20 to 25 minutes, stirring occasionally until apples are very soft and cranberries have burst.
04 -
Remove from heat. For a chunky texture, mash the mixture in the pot using a potato masher or fork. For smooth consistency, use an immersion blender or transfer to a blender and pulse until desired texture is reached.
05 -
Taste and adjust sweetness or acidity by adding extra maple syrup or lemon juice if desired. Serve warm or cooled to room temperature. Store refrigerated in an airtight container for up to one week.
# Handy Tips:
01 -
Use a mix of apple varieties to achieve balanced flavor and texture.
02 -
Avoid overcooking cranberries to preserve their bright color and tartness.
03 -
Finishing with fresh lemon or orange zest brightens the final dish.
04 -
Serve chilled to enhance tartness or warm for comforting richness.