Cranberry Applesauce


Homemade cranberry applesauce made with apples, fresh cranberries, lemon juice, sugar, and cinnamon.

Photography Credit: Elise Bauer

Every fall we await the arrival of fresh cranberries in the grocery aisles. “Have you seen them yet?” “Are they in?” We compare notes for cranberry sightings at the local stores.

When the cranberries do finally come in, we load up, so we have plenty of frozen cranberries to last us the year.

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Then we start cooking with them.

Cranberry relish, cranberry sorbet, even cranberry salsa. We even have three different recipes for apple cranberry pie.

One of my father’s favorite things to make is applesauce with cranberries added in for tartness, flavor, and color. We’ll eat it for breakfast, as a side for pork, or with ice cream for dessert.

Also, not sure which type of apple to use? Check out our Guide to Apples for more information on apple varieties.

Cranberry Applesauce Recipe

  • Yield: Makes 1 1/2 to 2 quarts


  • 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


1 Simmer all ingredients together: 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.

2 Mash with potato masher: 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.

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Pineapple guava applesauce from Amber at Awake at the Whisk

Cranberry Applesauce

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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29 Comments / Reviews

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Did you make it? Rate it!

  1. Alanna

    Loved it, made it with ⅓c of splenda brown sugar and it turned out nicely.


  2. Laura

    I made this for Thanksgiving in 2011 and my mom demands I make it every year. It had a great amount of tartness and sweetness.


  3. jenny

    I like to add a pinch of fresh ginger to my applesauce. Adds a subtle zing to the flavour.

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  4. Wendy Bailey-Hughes

    How long will the sauce keep if canned in sterilized jars? I’d like to make some to give as gifts.

    Show Replies (2)
  5. Jerry Wilson

    Made this for my gal while doing my Mr. Mom chores & its delicious ! I used Cranberry sauce / nutmeg/ honey (instead of white sugar/ raisins/ a few chunks of pineapple & a few strawberries. Freezing up a few quarts ! This will be great with our turkey sandwiches


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