Canned Apple Cranberry Sauce Recipe
Sweet, tart, and bursting with fall flavor, this homemade canned apple cranberry sauce is the perfect make-ahead side dish for the holidays.
This apple cranberry sauce recipe is one that you are going to want to make this fall. Full of sweet apples and tart cranberries, it makes the perfect sauce for Thanksgiving or Christmas!
For most of us, cranberry sauce is a staple at the dinner table during the holiday season. Whether at Christmas dinner or with our Thanksgiving turkey, there is always a bowl of cranberry sauce to pass around.
Growing up at my house, we opened a can of cranberry sauce, plopped it into a bowl, and smashed it with the back of a spoon. Sound familiar? These days, I make my own.
For more delicious sauces and condiments to add to your holiday menu, check out this easy applesauce, peach mango chutney, cranberry salsa, and turkey gravy.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
When it comes to cranberry sauce, everyone has a preference, whether it’s a whole-berry sauce, a cranberry jelly, or none at all. A good cranberry sauce is the perfect balance of sweet and tart.
Full of fresh flavors from tart cranberries and apples for a wee bit of additional sweetness, my homemade version of whole berry cranberry sauce puts the canned stuff to shame.
You have to try it! It’s the perfect recipe for your next holiday meal.
If you want to can and store this recipe like I do, you’ll need a few supplies.
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Canning Supplies
- 12-quart water bath canner with lid – Best for foods with high acidity, like salsa, tomatoes, and fruit.
- Ball mason jars – Sterilized half-quart-sized jars work best for this recipe.
- Snap lids and rings – New, unused snap lids are needed to get a good seal on your jars.
- Canning jar lifter – This is used to lift the hot jars safely out of the boiling water bath.
- Magnet snap lid lifter – This makes pulling the snap lids from the water after being sterilized much easier.
- Over-the-sink strainer – This is my go-to strainer for processing a lot of fruit and veggies.
- Rubber tongs – For grasping hot jars and lids when sterilizing.
- Tea towels – Used for cleaning and handling hot jars.
- Stock pot – For boiling the canning liquid.
- Jar canning funnel – Perfect for pouring the liquid into mason jars.
- Ladle – For scooping sauce into the jars.
- Cutting board – Used to chop the fruit and veggies.
- Potato scrubber – Best for cleaning cucumbers, apples, and other firmer skinned produce.
- Sharp knife – These are my favorite for slicing and dicing.
- Measuring spoons and cup – For measuring ingredients.
- Paper towel – Perfect for wiping down the jars and cleaning up.
Cranberry Sauce Recipe
We used these gorgeous, fresh cranberries pick from my grandparents’ property. Of course, store-bought cranberries work just fine too!
Ingredients
- Whole fresh cranberries – Fresh cranberries add the classic tart flavor and beautiful ruby-red color that makes this sauce so festive.
- Apples, unpeeled, chopped – Apples provide natural sweetness and pectin, helping the sauce thicken while adding delicious texture.
- White sugar – Sugar balances the tartness of the cranberries and creates a perfectly sweet holiday sauce.
- Apple juice – Apple juice enhances the fruity flavor while providing the liquid needed to simmer everything together.
- Lemon juice – A splash of lemon juice brightens the flavors and helps maintain the proper acidity for canning.
- Cinnamon, cloves, allspice, and nutmeg – This cozy blend of warm holiday spices adds rich depth, comforting aroma, and classic fall flavor that perfectly complements the sweet apples and tart cranberries.
Instructions
1. Combine the apples, whole cranberries, and apple juice in a medium saucepan.
2. Allow them to come to a boil over medium-high heat and simmer for 15-20 minutes.
3. Add the remaining ingredients to the pot and simmer for an additional 10-15 minutes or until the mixture has reached a jam-like consistency.
Note: Apples are high in natural pectin and will help the sauce to set.
4. Pour the homemade cranberry sauce into warm, sterilized jars.
5. Process for 15-25 minutes, depending on the size of your jar — 15 minutes for half-pints and 25 minutes for pints.
This recipe yielded five half-pint-sized jars.
Tips and Tricks
- Want a smoother sauce? Put the cooked mixture into a food processor and blend. You can then push it through a fine mesh sieve or leave as is.
- Throw everything into your slow cooker instead of using the stovetop. The house will smell incredible!
- Open jars of leftover cranberry sauce should be kept in the fridge and consumed within one month.
What to Serve With This Easy Recipe
- This homemade sauce makes a perfect condiment in leftover turkey sandwiches , turkey sliders, and turkey roll-ups.
- Roast chicken or our garbage can turkey!
- Pork roast or pork chops would be a great option.
- Why not try some on your next bowl of ice cream?
Frequently Asked Questions
Can I make apple cranberry sauce ahead of time?
Absolutely! In fact, homemade apple cranberry sauce often tastes even better after a day or two in the refrigerator as the flavors have time to blend together. It’s a perfect make-ahead dish for busy holiday meals.
Can I freeze homemade cranberry sauce?
Yes! Let the sauce cool completely before transferring it to an airtight freezer-safe container. It can be frozen for up to 2–3 months and thawed overnight in the refrigerator before serving.
How long does homemade cranberry sauce last in the refrigerator?
When stored in an airtight container, homemade cranberry sauce typically stays fresh for 7–10 days, with some food safety sources recommending up to 10–14 days. Always discard it if you notice mold, an off smell, or changes in texture.
Why didn’t my cranberry sauce thicken?
Cranberries and apples both contain natural pectin, so the sauce usually thickens as it cools. If it seems too runny after cooking, simply simmer it a little longer to allow more liquid to evaporate before canning or serving.
What can I serve with apple cranberry sauce?
This flavorful sauce pairs beautifully with turkey, roast chicken, pork, ham, leftover turkey sandwiches, and even baked brie or vanilla ice cream for a festive dessert twist.
Alternative Ingredients
- Use a bit of orange zest or chop up some orange peels for a citrus twist. Be sure to remove the white pith from the peels first to avoid added bitterness.
- Switch up your sweeteners. Substitute some or all of the white sugar for brown sugar or maple syrup. Or add less sugar overall for a more tart final product.
- Try orange juice or apple cider in place of apple juice.
- Add a splash of orange liqueur.
Make It a Gift
Embellish your jars of apple cranberry sauce to turn them into the perfect holiday gift.
- Tie a cinnamon stick or cookie cutters to a jar.
- Add a recipe card with detailed instructions for making more.
- Include an invitation to join you for a meal.
This year, set your holiday table with the best cranberry sauce ever. You’ll be glad you did!
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Apple Cranberry Sauce Recipe
Ingredients
- 2 cups whole fresh cranberries
- 1 cup unpeeled, chopped apples
- 1 ½ cups white sugar
- ¼ cup apple juice
- 1 tsp lemon juice
- ⅛ tsp each cinnamon cloves, allspice, and nutmeg
Instructions
- Combine the apples, whole cranberries, and apple juice in a medium saucepan.
- Allow them to come to a boil over medium-high heat and simmer for 15-20 minutes.
- Add the remaining ingredients to the pot and simmer for an additional 10-15 minutes or until the mixture has reached a jam-like consistency.
- Pour the homemade cranberry sauce into warm, sterilized jars.
- Process for 15-25 minutes, depending on the size of your jar — 15 minutes for half-pints and 25 for pints.
Notes
- Want a smoother sauce? Put the cooked mixture into a food processor and blend. You can then push it through a fine mesh sieve or leave as is.
- Throw everything into your slow cooker instead of using the stovetop. The house will smell incredible!
- Open jars of leftover cranberry sauce should be kept in the fridge and consumed within one month.
Nutrition
Oooohhh, just found this…pinning it…one quick question…do you leave the peel on your apples? Looks FABULOUS!!