Cranberry Apple Sauce
Cranberry Apple Sauce is an easy homemade cranberry sauce made with fresh cranberries, apple juice, brown sugar, and cinnamon. It’s sweet, tart, and SO easy because everything goes into one pot and simmers until the cranberries burst and the sauce thickens. Make it ahead for Thanksgiving or Christmas and pull it out of the refrigerator when dinner is ready.
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I AM TEAM HOMEMADE CRANBERRY SAUCE.
I know there are people who absolutely LOVE the cranberry sauce that slides out of the can in one perfect cylinder. I am not one of those people.
Give me the fresh cranberries every time. This version is ridiculously easy because there aren’t even apples to peel or chop. Apple juice gives the sauce that apple flavor, cinnamon makes the whole kitchen smell like the holidays, and the cranberries cook down until they’re thick and jammy.
And make this ahead. Seriously. One less thing to think about on Thanksgiving Day is always a win.
WHY YOU’LL LOVE THIS CRANBERRY APPLE SAUCE
- One pot: Everything goes straight into the pot. No complicated prep.
- No chopping: The apple flavor comes from apple juice, so there are no apples to peel, core, or dice.
- Made for the holidays: This is exactly the kind of easy side dish I want next to Thanksgiving turkey or Christmas ham.
- Make it ahead: It needs time to chill anyway, which makes it perfect for knocking out the day before.
- SO good with leftovers: Put it on that next-day turkey sandwich. YES PLEASE.
INGREDIENTS NEEDED
- Fresh cranberries: The base of the sauce. They burst and naturally thicken as they cook.
- Apple juice: Adds sweetness and apple flavor without having to peel or chop apples.
- Brown sugar: Gives the sauce a deeper sweetness.
- Granulated sugar: Balances the tart cranberries.
- Cinnamon: Just enough warm spice to make this taste like the holidays.
- Salt: A pinch helps balance all that sweet and tart flavor.
HOW TO MAKE CRANBERRY APPLE SAUCE
- Add everything to the pot: Combine the cranberries, apple juice, brown sugar, granulated sugar, cinnamon, and salt.
- Simmer: Cook over medium heat for about 20 minutes, stirring occasionally.
- Let it thicken: The cranberries will soften and burst as the sauce cooks and reduces.
- Chill: Transfer to an airtight container and refrigerate for at least 2 hours.
- Serve: Give it a stir and serve chilled or let it sit out briefly before dinner.
TIPS FOR THE BEST CRANBERRY APPLE SAUCE
- Give it time to chill. The sauce will continue to thicken as it cools.
- Don’t worry when the cranberries pop. That’s exactly what you want. They’ll soften and create that thick cranberry sauce texture.
- Stir occasionally. Especially as the sauce starts reducing and thickening.
- Taste after chilling. Cranberries are naturally tart, and the flavor changes once the sauce has cooled.
MAKE IT AHEAD FOR THANKSGIVING
This is absolutely one I would make ahead. The cranberry apple sauce needs at least two hours to chill, and the flavor gets even better once everything has had time to sit together. Make it the day before Thanksgiving, cover it, and stick it in the refrigerator. That’s one whole side dish DONE before the turkey even goes into the oven.
WHAT TO SERVE WITH CRANBERRY APPLE SAUCE
Cranberry Apple Sauce belongs on the holiday table next to my Roasted Turkey, Mashed Potatoes, Classic Green Bean Casserole, and Soft & Fluffy Dinner Rolls. And save some cranberry sauce for the next day because it is SO good on leftover turkey sandwiches.
STORAGE
Store Cranberry Apple Sauce in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving.
Cranberry Apple Sauce
Equipment
- Stockpot or medium saucepan
- Wooden spoon
- Airtight Container
Ingredients
- 12 oz fresh or frozen cranberries
- 8 oz apple juice
- pinch of salt
- 1/3 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 1/4 tsp cinnamon
Instructions
- Add the cranberries, apple juice, salt, brown sugar, granulated sugar, and cinnamon to a stockpot or medium saucepan.
- Place over medium heat and bring the mixture to a gentle simmer.
- Cook for about 20 minutes, stirring occasionally, until the cranberries have softened and burst and the sauce has reduced and thickened.
- Remove from the heat and allow the cranberry sauce to cool slightly.
- Transfer to an airtight container and refrigerate for at least 2 hours. The sauce will continue to thicken as it chills.
- Stir before serving and enjoy.
Notes
- Fresh or frozen cranberries: Either works in this recipe. Frozen cranberries can go directly into the pot without thawing.
- Make ahead: Prepare the cranberry apple sauce the day before serving and keep it covered in the refrigerator.
- Consistency: The sauce will look softer while it’s warm and thicken considerably as it cools.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Frequently Asked Questions
Yes. This is a great make-ahead Thanksgiving side dish. Prepare it at least 2 hours before serving so it has time to chill and thicken, or make it the day before and keep it refrigerated.
Yes! Fresh or frozen cranberries both work in this recipe. You don’t need to thaw frozen cranberries first. Add them straight to the pot and cook as directed.
It will thicken quite a bit as it cools. Let it simmer for the full 20 minutes, then refrigerate it for at least 2 hours before deciding it’s too thin.
No chopped apples! This recipe uses apple juice to add apple flavor and sweetness, which means there’s no peeling, coring, or chopping required.
Absolutely. The sweet and tart cranberry flavor works just as well with holiday ham as it does with turkey.
Use it on leftover turkey sandwiches, spoon it over whipped feta, or serve it alongside leftover turkey or ham.
The MOST AMAAAAAZING cranberry sauce you could ever have. This is super easy and quick to make. You will not regret this cranberry sauce
I love a quick recipe that still packs the flavor. Thank you for your review!