Cranberry Apple Sauce

I found this recipe searching for one more side to serve my side of the family on Saturday. I didn’t do traditional Thanksgiving; opting instead for herb roast pork. Husband suggested including the traditional cranberry sauce, but maybe an apple/cranberry version. A quick Internet search produced this recipe. (Found on

I halved the recipe; using two Granny Smith apples and two Gala apples. Used one cup of fresh cranberries and half of the remaining ingredients. I was sweet with a bit of tart and went great with the pork.

3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)
1 1/2 cups to 2 cups fresh or frozen cranberries
2 Tbsp lemon juice
1/2 teaspoon ground cinnamon
1/4 cup of brown sugar
1/2 cup white sugar
1 cup water
1/2 teaspoon salt

Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.

Store in the refrigerator for a couple of weeks. Or freeze for up to a year.

Makes 1 1/2 to 2 quarts.


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