Go Back
–+ servings
Overhead view of a bowl of apple cranberry sauce surrounded by cranberries and an apple cut in half
Print

Apple Cranberry Sauce

This Apple Cranberry Sauce combines tart cranberries with tender apples, honey, brown sugar, and warm cinnamon for a fresh twist on classic cranberry sauce.
Course Sauces
Cuisine American, North American, USA
Keyword Apples, Cranberries, Thanksgiving
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 10 to 12

Ingredients

  • 12 oz cranberries, frozen or fresh, picked through, *see note 340 grams
  • 1 ¼ cups apples, peeled and diced into ¼ inch pieces *see note
  • 1/3 cup packed brown sugar 75 grams,
  • ¼ cup honey 85 grams
  • ½ cup apple juice or apple cider 120 ml
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg

Instructions

  • Place a large saucepan over medium heat, add all the ingredients to a large saucepan and turn the heat to medium.
    Overhead view of diced apples, cranberries, brown sugar and spices in a sauce pan
  • The cranberries will begin to pop around the time the mixture gets to a boil. Once it boils, reduce the temperature to keep a gentle simmer. Simmer for about 18-20 minutes or until the apples are soft and tender. Smash some of the cranberries as you cook.
    Overhead view of cranberries and apples cooking in a pan to make a sauce
  • The sauce will thicken as it cools. If you want to thin out the sauce, you can add a few extra tablespoons of apple juice.
    Overhead view of cranberry apple sauce in a pan
  • Let the mixture cool off the heat for 15-20 minutes before putting in an airtight container in the fridge until ready to serve, at least 3-4 hours.
    Overhead shot of an apple cranberry sauce in a spoon over a bowl of cranberry sauce.

Notes

  • If you use frozen cranberries, do not thaw first. If you use fresh, you can cook for a few minutes less.
  • Pick through the cranberries to get rid of any that have gone bad. Rinse your cranberries if using fresh.
  • You can use any kind of variety of apple you like. If you want to keep this sauce sweeter, use a sweet apple. Granny smith apples are good for a nice tart note to the sauce.
  • If your sauce gets too thick or you want it thinner, add a few extra tablespoons of apple juice. Different varieties of apples will release different amounts of liquid.
  • Make this ahead of time at least 4 hours up to 3-4 days in advance.