Transform your holiday spread or everyday meals with this incredibly easy and flavorful Apple Cranberry Sauce. Crafted with the vibrant taste of fresh or frozen cranberries, a zesty splash of orange juice, and the warm spice of cinnamon, this homemade condiment is far superior to anything store-bought. As it simmers gently on your stovetop, your kitchen will be filled with an inviting aroma reminiscent of spiced cider, a preview of the deliciousness to come. This recipe is designed to be straightforward, versatile, and adaptable to your taste, ensuring a perfect addition to any festive table or a delightful accompaniment to a simple weeknight dinner. Discover how effortlessly you can create a truly memorable apple cranberry sauce that will become a cherished part of your culinary repertoire.
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Table of Contents
Why You Will Love This Recipe
There are countless reasons to fall in love with this homemade apple cranberry sauce. Beyond its simple preparation, it offers a depth of flavor and versatility that canned versions simply cannot match. It’s a dish that truly elevates any meal it accompanies.
- Harmonious Flavor Pairing: The natural tartness of cranberries finds its perfect match in the sweet and subtle tang of apples. This beautiful combination creates a well-rounded and delightful flavor profile that is both refreshing and comforting. The apples mellow the cranberries, resulting in a sauce that’s neither too sharp nor overly sweet, making it universally appealing.
- Inviting Texture Variation: Unlike uniformly smooth sauces, the addition of apples introduces a wonderful textural dimension. As they cook down, the apples soften into tender chunks, providing a pleasing contrast to the bursting, juicy cranberries. This creates a sauce that feels more substantial and homemade, adding character to every spoonful.
- Endless Customization Options: This recipe is a fantastic canvas for your culinary creativity. You have the freedom to select apples that perfectly match your preference – choose a tart Granny Smith for a vibrant zing, or a sweet Honeycrisp for a richer, more dessert-like sauce. You can also adjust the sweetness level, vary the spices, or even introduce a hint of citrus zest to truly make it your own.
- Embrace Seasonal Flavors: Both cranberries and apples are at their peak during the autumn months, making this sauce an ideal addition to your Thanksgiving, Christmas, or any fall-themed meal. It’s a celebration of seasonal bounty, bringing fresh, vibrant flavors to your table when they are most abundant and delicious.
- Effortless Preparation: Whether you opt for the quick stovetop method or the convenient slow cooker approach, this recipe is incredibly easy to make. Minimal active cooking time means you can achieve gourmet results without spending hours in the kitchen, freeing you up to enjoy your guests or other preparations.
- Incredible Versatility: While a quintessential holiday side, this apple cranberry sauce is far more versatile. It can be a delightful topping for pancakes, a vibrant addition to yogurt, a savory accompaniment to various meats, or even a base for desserts. Its flexibility ensures it won’t just sit in the back of your fridge after the holidays.
Key Recipe Ingredients
Crafting this delicious sauce requires just a few simple, wholesome ingredients that come together to create a burst of flavor. Each component plays a crucial role in achieving the perfect balance of sweet, tart, and aromatic notes.
- Cranberries: The star of the show, providing that signature tart and vibrant flavor. Use either fresh or frozen for equally great results.
- Apples: Adding sweetness, body, and a lovely texture. Their mild flavor beautifully complements the cranberries.
- Orange Juice: A touch of citrus brightens the sauce and adds a zesty, aromatic depth that pairs wonderfully with both cranberries and cinnamon.
- Cinnamon: The essential warming spice that brings a comforting, autumnal essence to the sauce, enhancing its overall festive appeal.
- Honey: A natural sweetener that adds a subtle floral note and rich depth, balancing the tartness of the cranberries.
- Sugar or Sweetener: Used in conjunction with honey (or as a standalone) to adjust the sweetness to your personal preference, ensuring a perfectly balanced flavor.
What Type of Cranberries to Use: Fresh vs. Frozen
One of the beauties of this apple cranberry sauce recipe is its flexibility when it comes to cranberries. You can confidently use either fresh or frozen cranberries, and both will yield excellent results, making it easy to enjoy this sauce year-round.
Fresh Cranberries: When fresh cranberries are in season, typically from September to December, they are an excellent choice. Look for berries that are firm, plump, and a vibrant red color. Avoid any that appear shriveled, soft, or discolored. Fresh cranberries will burst open during cooking, releasing their tart juices and pectin, which naturally helps to thicken the sauce.
Frozen Cranberries: If fresh cranberries are not available, or for sheer convenience, frozen cranberries are a perfect substitute. They are picked at their peak freshness and flash-frozen, locking in their flavor and nutrients. You do not need to defrost frozen cranberries before using them in this recipe. Simply add them directly to the pot with the other ingredients. If you notice any significant ice crystals, a quick rinse under cold water can help remove them, though it’s not strictly necessary. Frozen cranberries will cook down similarly to fresh, creating a luscious sauce.
Regardless of whether you choose fresh or frozen, ensure your cranberries are thoroughly rinsed before cooking to remove any debris.
What Type of Apples to Use
The choice of apple can significantly influence the final flavor and texture of your cranberry sauce. Different apple varieties offer unique characteristics that can either complement or detract from the dish. When selecting apples for this sauce, consider both their flavor profile and how well they hold their shape during cooking.
For a crisp, sharp contrast to the cranberries, I personally favor Granny Smith apples. Their tartness beautifully balances the sweetness and brings a bright, lively note to the sauce. They also tend to hold their shape well, contributing to that desirable chunky texture.
If you prefer a sweeter cranberry sauce, opt for apple varieties that are naturally high in sugar and have a softer, more aromatic flavor. Excellent sweet apple choices include:
- Fuji: Sweet, crisp, and juicy with a firm texture that holds up well.
- Gala: Mildly sweet with a floral aroma and a crisp texture.
- Honeycrisp: Exceptionally crisp and juicy with a balanced sweet-tart flavor, making it a popular choice for many recipes.
- Envy: A sweet and crunchy apple that maintains its structure.
- Golden Delicious: Sweet, mellow, and cooks down nicely, offering a softer texture.
- Pink Lady (Cripps Pink): A good balance of sweet and tart with a firm, crisp flesh.
The key is to choose apples that will not become excessively soft or mushy during the cooking process. Apples like Red Delicious, for example, tend to break down too much and can result in a mealy or watery sauce. Aim for apples with a firm, crisp flesh that can withstand simmering, allowing them to soften pleasantly while still contributing texture.
Do You Have to Peel the Apples?
The decision to peel your apples for cranberry sauce is entirely a matter of personal preference and depends on the final texture and appearance you desire. Both approaches have their merits, and there’s no single “right” way.
Leaving the Peels On:
- Rustic Texture: If you enjoy a more rustic, homemade, and chunky sauce, keeping the peels on is a great option. The peels retain some firmness even after cooking, adding a delightful chewiness and visual appeal.
- Nutritional Benefits: Apple peels are packed with fiber, vitamins, and antioxidants. Leaving them on adds a boost of nutrition to your sauce.
- Color and Visual Interest: If you’re using red-skinned apples like Gala or Honeycrisp, the peels can add beautiful flecks of color to the sauce, enhancing its visual charm.
Peeling the Apples:
- Smooth Consistency: For a smoother, more traditional fruit sauce or a velvety consistency, peeling the apples is advisable. Without the peels, the apple flesh will break down more completely, integrating seamlessly with the cranberries.
- Refined Appearance: A peeled sauce tends to look more uniformly textured and refined, which might be preferred for certain presentations.
- Personal Preference: Some people simply prefer the taste and texture of apples without their skins.
You can also find a happy medium by peeling some apples and leaving the skins on others. This approach allows for a sauce with varied textures and a balance between rustic and smooth. Whichever you choose, ensure the apples are thoroughly washed before use.
How to Make the Recipe Healthy Without Sugar
For those looking to reduce their sugar intake or follow a healthier lifestyle, this cranberry sauce recipe is easily adaptable. You can significantly lower or even eliminate added sugars without sacrificing flavor, thanks to the natural sweetness of apples and clever sugar substitutes.
One excellent option is to completely omit the honey and use a zero-calorie, zero-carb sweetener. Monk fruit sweetener is highly recommended, as it’s a natural fruit extract that provides sweetness without affecting blood sugar levels. Start with a smaller amount, perhaps one teaspoon, and taste as you go, gradually adding more until you reach your desired sweetness. Monk fruit is very potent, so a little goes a long way.
Other popular sugar alternatives include:
- Stevia: Another natural, calorie-free sweetener derived from the stevia plant. Like monk fruit, it’s very concentrated.
- Erythritol: A sugar alcohol that is naturally found in some fruits. It has very few calories and a mild taste, though some might detect a cooling sensation.
- Xylitol: Also a sugar alcohol, similar to erythritol. Be aware that xylitol is highly toxic to dogs, so keep it away from pets if you use it in your kitchen.
If you’re looking for natural, non-refined sugar options, you can also consider:
- Maple Syrup: Offers a distinct flavor that pairs wonderfully with fall spices. Use high-quality pure maple syrup.
- Agave Nectar: A neutral-flavored sweetener that can be used in moderation.
Remember that the apples themselves contribute natural sweetness. By choosing sweeter apple varieties like Honeycrisp or Fuji, you might find you need even less added sweetener. Always taste and adjust as the sauce simmers to achieve a balance that suits your palate.
How to Make Cranberry Sauce with Apples
Making this homemade cranberry sauce with apples is a remarkably simple process that delivers impressive results. The beauty lies in combining fresh, vibrant ingredients and allowing them to meld together into a harmonious symphony of flavors and aromas.
The general method involves bringing all your ingredients — cranberries, diced apples, orange juice, your chosen sweetener (honey, sugar, or alternatives), and cinnamon — to a gentle simmer in a saucepan or Dutch oven. The heat encourages the cranberries to soften and eventually burst, releasing their pectin and juices, which are key to the sauce’s natural thickening. Simultaneously, the apples will tenderize, absorbing the wonderful flavors of the cranberries, orange, and cinnamon.
As the mixture cooks, it’s important to stir occasionally to prevent sticking and ensure even cooking. You’ll notice the sauce gradually transforming from a collection of individual ingredients into a cohesive, fragrant condiment. The aroma filling your kitchen alone is worth the effort! The cooking time will largely depend on your desired texture, which we’ll discuss in more detail below. Once cooked, the sauce is allowed to cool, during which time it will further thicken, before being chilled to perfection.
For detailed measurements and full, step-by-step instructions, please refer to the comprehensive recipe card located at the bottom of this post.
Achieving the Perfect Sauce Texture
The texture of your apple cranberry sauce is a matter of personal preference, and it’s something you can easily control during the cooking process. Whether you prefer a chunky, rustic sauce or a smoother, more uniform consistency, adjusting the cooking time and technique will help you achieve your desired outcome.
For a Chunky Sauce with Intact Apples: If you enjoy seeing distinct pieces of apple and cranberries in your sauce, reduce the cooking time. Simmer just until the cranberries begin to burst and the apples are tender-crisp, but still hold their shape. Stir gently to avoid breaking down the apples too much. This yields a sauce with more bite and visual interest, highlighting the individual fruit components.
For a Smoother, Jam-Like Sauce: If you prefer a sauce where the ingredients blend together more completely, resembling a jam or a classic cranberry sauce, cook it for a longer duration. Continue to simmer until the apples are very soft and the majority of the cranberries have popped. You can also gently mash some of the fruit with the back of a spoon or a potato masher against the side of the pot while it cooks. This helps to release more pectin from the cranberries, contributing to a thicker, more cohesive texture. For an exceptionally smooth sauce, you could even briefly use an immersion blender or transfer portions to a regular blender (carefully, as hot liquids expand) to achieve a uniform consistency, though this will significantly reduce the chunky apple texture.
Remember that the sauce will also thicken considerably as it cools, so avoid over-reducing it on the stovetop if you’re aiming for a slightly looser consistency. Always consider chilling time when assessing the final texture.
How to Thicken Cranberry Sauce / Runny Cranberry Sauce Solutions
Cranberry sauce, especially when made from scratch, naturally thickens as it cooks due to the pectin released from the cranberries and further sets as it cools. However, if you find your sauce is still too runny for your liking, don’t despair! There are several effective ways to achieve that perfect, luscious consistency.
Natural Thickening Through Cooling:
- The most common reason for seemingly runny cranberry sauce is simply that it hasn’t had enough time to cool and chill. Cranberry sauce, like jam, relies on the gelling properties of pectin, which activates as the sauce cools down. Always allow your sauce to cool completely at room temperature, then refrigerate it for at least 2 hours (or preferably overnight). You’ll notice a significant difference in its thickness.
- If your recipe includes granulated sugar or another granular sweetener, this also contributes to the sauce’s final viscosity. The sugar helps draw out moisture and combines with the pectin to create a thicker texture. Ensure you’ve used the recommended amount or an appropriate sugar substitute.
Active Thickening Methods (If Still Runny After Chilling):
- Cornstarch Slurry: This is a highly effective and common method. In a small separate bowl, mix 1-2 tablespoons of cornstarch with an equal amount of cold water (or orange juice if you want to maintain the flavor profile). Whisk vigorously until no lumps remain, forming a smooth slurry. Return your runny cranberry sauce to the stovetop over medium-low heat. Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously. Bring the sauce to a gentle boil and simmer for 1-2 minutes, stirring constantly. The sauce should visibly thicken. Be careful not to add too much, as cornstarch can make the sauce gummy if overused.
- Pectin: For a very jam-like consistency, you could consider adding a small amount of fruit pectin (available in baking aisles). Follow package instructions for proportions, as pectin can vary.
- Further Reduction: If the sauce is only slightly too thin and you’ve already chilled it, you can return it to the stovetop and gently simmer it uncovered for an additional 5-10 minutes. This allows more liquid to evaporate, concentrating the flavors and thickening the sauce. Be mindful not to scorch the bottom.
Always taste and adjust sweetness or spice levels after thickening, as concentrating the sauce can also intensify flavors.
Cooling, Chilling, and Storage Tips
Proper cooling and storage are crucial for both the texture and longevity of your homemade apple cranberry sauce. This recipe is an ideal make-ahead dish, perfect for holiday planning or simply having a delicious condiment on hand throughout the week.
Cooling the Sauce: Once your cranberry sauce has finished cooking, it’s important to allow it to cool completely to room temperature before transferring it to the refrigerator. Placing hot sauce directly into the fridge can raise the internal temperature of your appliance, potentially affecting other foods and increasing cooling time. Simply leave the pot uncovered on the countertop until it’s no longer warm to the touch, usually an hour or two.
Chilling for Optimal Texture: While the sauce is delicious warm, it truly develops its ideal consistency and flavor after chilling. Transfer the cooled sauce to an airtight container (glass jars or plastic containers with tight-fitting lids work best). Refrigerate for at least 2 hours before serving. During this chilling period, the pectin in the cranberries will fully set, transforming the sauce from a runny consistency to a thicker, more spoonable texture.
Making it Ahead: This is where homemade cranberry sauce truly shines! It’s one of those rare dishes that tastes even better the next day, as the flavors have more time to meld and deepen. You can easily prepare this sauce 10-14 days in advance of when you plan to serve it. Storing it properly in an airtight container in the refrigerator ensures optimal freshness and flavor. This makes it a perfect component for holiday meal prep, reducing stress on the big day.
How to Store Leftovers: Any leftover sauce should be stored in the same manner – in a tightly covered and sealed plastic or glass container in the refrigerator. Consume within 10-14 days for the best quality. Always use a clean spoon each time you serve it to prevent bacterial contamination, which can extend its shelf life.
Freezer Tips for Long-Term Storage
If you find yourself with an abundance of cranberries or simply want to enjoy this delicious apple cranberry sauce beyond its refrigerated shelf life, freezing is an excellent option. Properly frozen, it can last for many months, allowing you to savor fall flavors whenever you desire.
Preparation for Freezing:
- Cool Completely: Just like for refrigeration, ensure your sauce is entirely cooled to room temperature before freezing. Freezing warm food can create ice crystals and affect the texture.
- Portioning: Consider dividing the sauce into smaller, individual-sized or meal-sized portions. This makes thawing more convenient, as you only need to defrost what you intend to use. Small freezer-safe containers, freezer bags, or even ice cube trays (for very small portions) work well.
- Airtight Containers: Transfer the cooled sauce to airtight, freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from freezer bags to prevent freezer burn. Leave a little headspace (about half an inch) in rigid containers, as liquids can expand when frozen.
- Labeling: Always label your containers with the date and contents. This helps you keep track of freshness and ensures you know what’s in your freezer.
Freezing Duration:
When properly stored, apple cranberry sauce can last in the freezer for up to one year. However, for optimal freshness and best flavor, it’s recommended to consume it within 2-3 months.
Thawing and Reheating:
To thaw, simply transfer the frozen sauce from the freezer to the refrigerator overnight. For quicker thawing, you can place the sealed container in a bowl of cold water. Once thawed, stir the sauce well. If you prefer it warm, gently reheat it on the stovetop over low heat, stirring frequently, or in the microwave in short intervals. If the texture changes slightly after thawing (becoming a bit more watery), a quick simmer on the stovetop can help reduce some excess liquid.
Creative Uses for Leftover Apple Cranberry Sauce
Don’t let any of this delicious apple cranberry sauce go to waste! While it’s a fantastic side dish for holiday meals, its vibrant flavor and versatile texture make it a wonderful ingredient for a variety of other culinary applications. Get creative and enjoy this homemade goodness in new and exciting ways:
- Breakfast Booster: Swirl it into your morning oatmeal, Greek yogurt, or cottage cheese for a burst of fruit and spice. It’s also incredible spooned over pancakes, waffles, or French toast instead of traditional syrup.
- Elevated Spreads: Use it as a gourmet spread for toast, bagels, or English muffins. It pairs beautifully with cream cheese or nut butter.
- Dessert Topping: Drizzle warm cranberry sauce over vanilla ice cream, cheesecake, or a simple pound cake for an easy and elegant dessert.
- Baking Ingredient: Incorporate it into your baking! Fold it into muffin batter, scone dough, or even a coffee cake for added moisture and flavor. You can also create cranberry apple hand pies or turnovers.
- Savory Pairings: Beyond turkey and chicken, this sauce is excellent with pork chops, ham, or even roasted duck. Its sweet-tart profile cuts through richness beautifully.
- Cheese Board Companion: Serve it alongside a cheese board with sharp cheddar, creamy brie, or goat cheese. The fruitiness complements a variety of cheeses.
- Sandwich & Wrap Enhancer: Add a layer of cranberry sauce to your turkey sandwiches or chicken wraps for an extra zing and moisture.
- Salad Dressing Base: Whisk a spoonful into vinaigrette for a fruity, festive salad dressing.
With a little imagination, your homemade apple cranberry sauce can become a staple ingredient that brightens up many different dishes long after the initial serving.
Tips for Success and Troubleshooting
Making apple cranberry sauce is generally straightforward, but a few tips can help ensure your batch is perfect every time, and you’re prepared to troubleshoot any minor issues.
- Taste as You Go: This is perhaps the most important tip. Cranberries vary in tartness, and apples vary in sweetness. Start with the suggested amount of sweetener and continually taste the sauce as it simmers, adjusting the honey, sugar, or alternative sweetener until it reaches your desired balance. You can always add more sweetness, but it’s hard to take it away.
- Adjust Spices: While cinnamon is key, feel free to experiment with other warming spices. A pinch of ground nutmeg, a tiny touch of ground cloves, or a whisper of ginger can add even more complexity. For a bolder flavor, consider adding a whole star anise or a few cardamom pods during simmering, removing them before serving.
- Zest for Extra Brightness: For an extra layer of citrus aroma and flavor, grate a teaspoon or two of orange zest into the sauce along with the juice. The zest contains essential oils that impart a brighter, more intense orange flavor than juice alone.
- Don’t Overcook: While you want the cranberries to burst and apples to soften, overcooking can lead to a darker, less vibrant color and potentially a slightly bitter taste from the cranberry skins. Cook just until the desired texture is reached.
- Prevent Sticking/Burning: Stir the sauce every few minutes, especially during the initial simmering stage, to prevent the fruit from sticking to the bottom of the pan and potentially burning. If using a slow cooker, stirring is less frequent but still recommended occasionally.
- My Sauce is Too Tart! If, after cooling, your sauce is still too tart, you can gently reheat it on the stovetop over low heat and stir in an additional tablespoon or two of honey or sugar until dissolved and the flavor is balanced.
- My Sauce is Too Sweet! This is trickier, but you can try adding a splash more orange juice or even a tiny amount of lemon juice to introduce more tartness and cut through the sweetness.
By following these tips, you’ll be well on your way to making a flawless apple cranberry sauce that impresses everyone!
Pair With These Side Dish Recipes
This versatile apple cranberry sauce isn’t just for the main course; it beautifully complements a variety of savory side dishes, adding a touch of sweetness and tang that elevates the entire meal. Consider serving it alongside:
Lobster Mac and Cheese
The richness of a creamy mac and cheese finds a delightful counterpoint in the bright fruitiness of this sauce.
Southern Green Beans
A spoonful of cranberry sauce can add unexpected depth and a hint of sweetness to savory green beans.
Cornbread Dressing with Chicken
The herbaceous and savory notes of dressing are wonderfully balanced by the sweet-tart fruit sauce.
Caramel Apple Spice Starbucks
While not a side dish, the flavors here are perfect together if you’re looking for a warm, comforting drink to pair with your fall meal.
Pair With These Main Dish Recipes
Apple cranberry sauce is a classic accompaniment to many main courses, especially poultry and pork. Its ability to cut through rich flavors and provide a fruity counterpoint makes it an invaluable addition to your dinner table. Here are some main dishes that perfectly complement its profile:
Slow Cooker Turkey Legs
The tender, savory turkey meat is fantastic with a dollop of sweet and tangy cranberry sauce.
Slow Cooker Turkey Wings
Another succulent turkey option that pairs beautifully with the vibrant sauce.
Slow Cooker Boneless Turkey Breast
For a lighter turkey option, the sauce adds essential moisture and flavor.
Smothered Turkey Wings
The rich gravy of smothered wings gets a bright lift from the cranberry sauce.
Baked Crab Legs
An unexpected but delightful pairing! The fruitiness can complement the sweetness of crab.
Baked Turkey Wings
Crispy baked wings served with a soft, flavorful sauce.
Southern Baked Ham With Pineapple
The sweetness of ham and pineapple is enhanced by the tartness of cranberry and apple.
Air Fryer Turkey
Achieve crispy skin on your turkey while having a flavorful sauce ready to go.
Air Fryer Baked Ham
A quick way to prepare ham, perfectly complemented by this sauce.
Cajun Roasted Turkey
The bold, spicy flavors of Cajun turkey are balanced by the refreshing sauce.
Air Fryer Cornish Hens
Individual portions of roasted poultry are made extra special with a homemade sauce.
More Cranberry and Apple Recipes
If you love the combination of cranberries and apples, or simply enjoy seasonal fruit-based dishes, you’ll want to explore these other fantastic recipes. From more cranberry sauce variations to delightful apple creations, there’s something here for every palate:
Slow Cooker Crockpot Cranberry Sauce
A hands-off method for classic cranberry sauce.
Instant Pot Cranberry Sauce
Speedy and convenient cranberry sauce thanks to pressure cooking.
Grand Marnier Cranberry Sauce
An elegant, boozy twist on the traditional sauce.
Cranberry Mimosas
A festive and refreshing drink perfect for brunches or celebrations.
Slow Cooker Crockpot Baked Apples
Tender, spiced baked apples made effortlessly in your slow cooker.
Southern Fried Apples
A comforting and sweet side dish with caramelized apples.
Cranberry Jalapeno Dip
A surprising and delicious appetizer with a kick!
Cranberry Sauce with Apples
Brandi Crawford
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10 minutes
15 minutes
25 minutes
Side Dish
American
10 servings
126 kcal
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Equipment
- Mason Jars
- Slow Cooker
Ingredients
- 16 oz cranberries
- 3-4 cups diced apples I used Granny Smith, diced into 1 inch chunks.
- ¼ cup honey
- 1 cup orange juice
- 1 teaspoon ground cinnamon or 2 cinnamon sticks
- 2 tablespoons sweetener or sugar Start with 1 teaspoon and taste repeatedly until desired taste is met
Instructions
Stovetop Instructions
- Heat a saucepan or Dutch oven on medium-high heat and add the cranberries, apples, sweetener, orange juice, honey, and cinnamon. Stir.
- Reduce the heat to low. Cook for 10-15 minutes, stirring every couple of minutes.
- Cook time will vary based on how you like your sauce. If you like for your cranberries to cook down, pop, and form a thick sauce cook it for longer until the cranberries pop.
If you like to serve it with the cranberries intact, cook for less time. It’s up to you.
Simmer the sauce for at least 10-15 minutes or until your reach your desired texture.
- Taste repeatedly and adjust sweetener and spices as necessary.
- Allow the cranberry sauce to cool to room temperature. Refrigerate (covered) until chilled, around 2 hours.
Slow Cooker/Crockpot Instructions
- Add all of the ingredients to the slow cooker. (You may elect to add the sugar and sweeteners at the end so that you can adjust to taste.)
- Cook on High for 3-4 hours or on Low for 7-8 hours.
- Taste repeatedly and adjust sweetener and spices as necessary.
- Allow the cranberry sauce to cool to room temperature. Refrigerate (covered) until chilled, around 2 hours.
Notes
Nutrition
Calories: 126kcal
Carbohydrates: 27g
Protein: 1g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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We hope this expanded guide inspires you to create your own batch of homemade Apple Cranberry Sauce. Its vibrant flavor, ease of preparation, and incredible versatility make it a must-try recipe for any season, especially during the holidays. Enjoy the delightful aromas and delicious taste that will surely become a favorite in your home!