Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.
Adapted from Amber Rose | The Wholefood Pantry | Kyle, 2017
This apple cranberry sauce exists somewhere in the space between applesauce and cranberry sauce. While it of course goes beautifully with simple roast turkey it’s also quite lovely with roast duck and roast pork and so, so much more.–David Leite
Why our testers loved this
The sweet-tart flavor of apples and cranberries combined with warm spices have our testers calling this their “holiday go-to recipe for cranberry sauce.” They also loved that “it’s a very impressive condiment for such little effort!”
Notes on ingredients
- Cranberries–You can use fresh or frozen cranberries here. If using frozen, you don’t need to thaw them, but you may need to cook your sauce for a few extra minutes.
- Sweet-tart apples–We love using Granny Smith apples for their crisp texture and tart flavor. This does make a tart sauce, though, so if you prefer a slightly sweeter cranberry sauce, use a firm, sweeter apple, like Honeycrisp.
- Clementines–You can substitute regular oranges if clementines aren’t available to you.
How to make this recipe
- Combine all of the ingredients in a saucepan. Boil until the cranberries begin to burst and the apples soften.
- Cool the sauce slightly. Transfer to a jar or serving bowl. Refrigerate until ready to serve.
Recipe FAQs
How can I use this sauce?
It will always be welcome on your Thanksgiving table alongside your turkey or pork, but our testers found some other creative uses for it. Here are a few:
– With Greek yogurt and honey (almond and coconut granola optional!)
– Atop warm oatmeal or breakfast porridge
– On a pork sandwich
– Swirled into batter for coffee cake or muffins
– Thinned with orange juice to top pancakes or blintzes
– With brie or Cheddar on a cheese plate
– Alongside whole grilled chicken
Can I make this in advance?
Yes, definitely. The apple cranberry sauce can be made and stored in the refrigerator for up to 3 days before serving, or frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
What’s the difference between cranberry sauce and cranberry relish?
Cranberry relish is a condiment that has a sweet-tart flavor and is sometimes uncooked, while cranberry sauce is a cooked condiment that is generally sweeter than relish.
Helpful tips
- This makes about 2 cups, which should serve 8 to 10 people.
- The recipe is suitable for gluten-free, dairy-free, and vegetarian diets as written. If you would like to make it vegan, use agave or maple syrup in place of honey.
- This sauce is quite tart. You can adjust the sweetness to taste with extra honey.
More great cranberry sauce recipes
Easy Apple Cranberry Sauce 
Spicy Cranberry Sauce
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Apple Cranberry Sauce
Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.
Prep 30 mins
Cook 30 mins
Total 1 hr
-
Put all the ingredients in a medium saucepan and bring to a boil. Then lower the heat and simmer until the sauce thickens, the apples break down, and the cranberries burst, 10 to 15 minutes.
-
Remove from the heat and allow to cool a little before serving or transfer to a glass jar with a lid. This sauce will keep in the fridge for one week.
- Make-ahead–The cooked sauce can be made and refrigerated up to 3 days before serving or frozen up to 3 months before serving. Thaw overnight in the refrigerator.
- Dietary–The sauce is suitable for gluten-free, dairy-free, and vegetarian diets. To make it vegan-friendly, replace the honey with agave or maple syrup.
- Make it sweeter–The finished sauce will be quite tart. If you prefer sweeter cranberry sauce, choose a sweeter variety of apples or add more honey, to taste.
Serving: 1portionCalories: 84kcal (4%)Carbohydrates: 22g (7%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 95mg (3%)Fiber: 3g (13%)Sugar: 17g (19%)Vitamin A: 50IU (1%)Vitamin C: 8mg (10%)Calcium: 7mg (1%)Iron: 1mg (6%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
Recipe © 2017 Amber Rose. Photos © 2017 Nassima Rothacker. All rights reserved. All materials used with permission.
Source
