Healthy Cranberry Applesauce (Ready-to-Print Version)
Bright apples and cranberries combine with warm spices for a flavorful, naturally sweet autumn dish.
# What You’ll Need:
→ Fruit
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
→ Liquid and sweeteners
05 -
½ cup water
06 -
2 tablespoons pure maple syrup
07 -
¼ cup brown sugar
→ Spices and flavorings
08 -
1 teaspoon ground cinnamon
09 -
¼ teaspoon ground nutmeg
10 -
2 teaspoons fresh lemon juice
11 -
1 teaspoon lemon zest
12 -
1 teaspoon pure vanilla extract
13 -
Pinch sea salt
# Step-by-Step Guide:
01 -
Peel, core, and chop all apples into evenly sized pieces for uniform cooking. Rinse cranberries thoroughly, discarding any damaged ones.
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 gently to distribute evenly.
03 -
Cover with a lid and bring to a simmer over medium heat. Reduce 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 chunky texture, mash the mixture directly in the pot using a potato masher or fork. For smooth texture, puree using an immersion blender or transfer carefully to a blender and pulse to desired consistency.
05 -
Taste and adjust sweetness or acidity as desired with additional maple syrup or lemon juice. Serve warm or cooled to room temperature. Store refrigerated in an airtight container for up to seven days.
# Handy Tips:
01 -
Combine different apple varieties for a balanced flavor profile. Avoid overcooking cranberries to preserve vibrant color and tartness. A final sprinkle of fresh lemon zest brightens the sauce.
02 -
Serve chilled to enhance tartness or warm for comforting accompaniment to breakfast or roasted dishes.