Cherry applesauce brightens a simple pantry favorite with a deep red color and a lovely sweet‑tart cherry note. It transforms an everyday applesauce into something special: easy to make in one pot, simple to freeze or water‑bath can, and quick to disappear once it’s opened. My family prefers it to plain applesauce—most jars are gone straight from the spoon.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
Although the color and flavor change, cherry applesauce is still made and canned the same way as plain applesauce. It uses the hot‑pack, boiling water bath method appropriate for fruit purees. Cherries simply cook into the apples, releasing their color and flavor without altering the tested canning method. The recipe follows the fruit puree guidance from the University of Georgia and uses conservative applesauce processing times for safety.
Both apples and cherries are high‑acid fruits, so no added lemon juice is required for safety. The key to canning this safely is achieving a smooth, even puree that allows heat to move through the jars and then processing for the full recommended time. You can vary the ratio of apples to cherries to suit your taste or what you have on hand.
If you prefer a silky texture without fussing over peels, a food mill produces a smooth sauce and removes peels neatly.
Notes from My Kitchen
I make cherry applesauce when cherries are abundant or when a bowl of slightly soft fruit needs saving. Simmering them with apples turns those seconds into pints I’m eager to open in winter. A modest amount of cherries is enough to color and flavor the batch clearly, so you don’t need a huge haul to make a difference.
I favor an apple‑forward balance because apples give the sauce body and prevent it from becoming thin, while the cherries provide a clear, bright note. Pitting is the only fiddly step; after that the pot does the work. This sauce freezes as well as it cans, so I often jar several pints and freeze the rest for low‑pressure storage.
A Quick Look at the Recipe
- Recipe Name: Cherry Applesauce
- Recipe Type: Fruit applesauce
- Canning Method: Water bath canning or steam canning
- Prep/Cook Time: About 45 minutes active time; longer in a slow cooker
- Canning Time: 15 minutes for pints and half pints, 20 minutes for quarts (adjust for altitude)
- Yield: About 3 to 4 pints
- Jar Sizes: Quarter pint, half pint, pint, or quart
- Headspace: 1/2 inch
- Ingredients Overview: Apples, cherries, a splash of water or juice, and optional sugar
- Safe Canning Method: University of Georgia fruit puree method
- Difficulty: Easy
Ingredients for Cherry Applesauce
This recipe keeps the ingredient list short and flexible—perfect for using cherries that are past their peak for fresh eating.
- Apples: The base of the sauce. Use sweet, soft‑breaking varieties such as McIntosh, Cortland, Gala, Fuji, or Golden Delicious. A mix of varieties gives the best flavor. If you plan to run the cooked fruit through a food mill, you can leave skins on.
- Cherries: Add color and sweet‑tart flavor. Sweet cherries like Bing yield a mellow sauce that may need little or no sugar; tart cherries such as Morello or Montmorency are brighter and often benefit from some sweetening. Either type works without changing canning times. Pit the cherries before cooking.
- Water or unsweetened juice/cider: Just enough to prevent sticking and to get the fruit simmering. Plain water preserves the clean cherry note; unsweetened apple juice or cider adds gentle sweetness.
- Sugar (optional): Used only for taste. Sweet fruit may not need it; tart cherries usually benefit from a bit of sugar, honey, or maple syrup. Adjust to preference.
A pinch of cinnamon or a few drops of almond extract complements the cherry flavor if you want a dressed‑up sauce. Both fresh and frozen pitted cherries work well—frozen cherries can go straight into the pot.
A Note on Safe Substitutions
This recipe is safe for water bath canning because it uses two high‑acid fruits and finishes as a smooth puree. You can change the apple‑to‑cherry ratio, use sweet or tart cherries, or fold in other high‑acid fruits like blueberries, raspberries, or plums without altering the method.
Avoid low‑acid additions—bananas, figs, melon, vegetables—or thickeners that would change acidity or block heat penetration. Those changes would move the recipe outside the tested method.
How to Make Cherry Applesauce
This comes together in one pot. The main task is pitting cherries; a cherry pitter speeds that step.
Prepare the Fruit
Wash the apples, then peel (optional), core, and slice into a large, heavy‑bottomed pot. If you plan to use a food mill, peels may be left on. Wash cherries, remove stems, pit them, and add to the pot. Frozen pitted cherries can be added frozen.
Cook the Sauce
Add the water or juice, cover, and bring to a gentle boil over medium‑high heat. Reduce to a simmer and cook, stirring occasionally to prevent sticking, until the apples are completely soft and the cherries have broken down—typically 20 to 30 minutes, depending on the apples. Add a splash more liquid if needed. You can also cook the mixture in a slow cooker for 3–4 hours on high or 6–8 hours on low.
Puree and Sweeten
Puree the cooked fruit until smooth. A food mill yields the silkiest result and removes peels; an immersion blender also works. Make sure the sauce is a true, even puree with no large chunks so heat can penetrate the jars. Taste and add sugar if desired, then bring the sauce back to a full boil before filling jars.
Canning Cherry Applesauce
Prepare a water bath canner, jars, and two‑piece lids and keep them hot. Add enough water to the canner to cover jars by at least an inch and bring to a simmer. Ladle the hot sauce into hot, clean jars using a canning funnel, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, and apply lids and bands fingertip‑tight.
Lower jars into the canner and bring the water to a full rolling boil. Process in a boiling water bath for 15 minutes for pints and half pints, or 20 minutes for quarts, adjusting for altitude (see notes below). When the time is up, turn off heat, remove the canner lid, and let jars rest in the water for 5 minutes. Lift jars out and cool undisturbed for 12 to 24 hours before checking seals and storing.
Altitude Adjustments
Increase processing time as altitude rises:
- 0 to 1,000 feet: 15 minutes for pints, 20 minutes for quarts
- 1,001 to 3,000 feet: 20 minutes for pints, 25 minutes for quarts
- 3,001 to 6,000 feet: 20 minutes for pints, 30 minutes for quarts
- Above 6,000 feet: 25 minutes for pints, 35 minutes for quarts
Note: the pint processing time remains 20 minutes across the 1,001–6,000 foot band while the quart time increases; this is intentional.
Ways to Use Cherry Applesauce
Cherry applesauce is as versatile as plain applesauce but with more character. Spoon it straight from the jar, stir it into oatmeal or yogurt, or use it over pancakes, waffles, or vanilla ice cream. It’s mild enough for babies and makes a quick dessert when warmed and topped with granola or a dollop of whipped cream.
It also works well in baking as a substitute for plain applesauce to add moisture and a subtle cherry flavor in muffins, quick breads, and cakes. Cherry and almond pair beautifully, and a jar makes a thoughtful homemade gift.
Yield Notes
This recipe yields about 3 to 4 pints, depending on fruit juiciness and how much you reduce the sauce. Expect to start with roughly 4 pounds of apples as purchased (about 2 1/2 pounds after peeling and coring) and about 1 1/2 pounds of pitted cherries (around 4 cups). Yields vary, so allow for a jar or two of difference.
You can double the recipe safely if your pot is large enough to cook the fruit evenly without scorching. For a single pint, use about 4 cups of sliced apples (roughly 1 pound prepared) and a generous cup of pitted cherries with a splash of water, sweetening to taste.
Cherry Applesauce FAQs
Can you can cherry applesauce in a water bath canner?
Yes. Cherry applesauce is a hot‑packed fruit puree and is canned the same way as plain applesauce: boiling water bath, 1/2‑inch headspace, and the appropriate processing time adjusted for altitude. Keep the sauce hot, ensure a smooth puree, and process the full time.
Do I need to add lemon juice to cherry applesauce?
No. Apples and cherries are both high‑acid, so added lemon juice is not required for safety. The recipe’s safety relies on texture, headspace, and processing time.
Can I use sweet or tart cherries?
Both work. Sweet cherries give a mellow sauce that often needs no sugar; tart cherries are brighter and may benefit from sweetening. The canning method and times remain the same.
Can I use frozen cherries?
Yes. Frozen pitted cherries work well without thawing. Add them to the pot and simmer until everything softens—freezing can help them break down more easily.
Do I have to add sugar?
No. Sugar is optional and added only for taste. Sweet apples and cherries may not need any; tart cherries usually taste better with a little sweetener added after cooking.
Cherry Applesauce
Equipment
- Water bath canner
- Canning funnel
- Canning jars, lids and bands
Ingredients
- 4 lbs apples, as purchased, peeled, cored, and chopped
- 4 cups cherries, pitted (sweet or tart)
- 1 cup water or unsweetened apple juice or cider
- Sugar to taste (optional)
Instructions
- Prepare a water bath canner, jars, and lids; keep everything hot.
- Peel (optional), core, and slice apples into a large, heavy pot. Add pitted cherries.
- Add water or juice, cover, and bring to a boil. Reduce to a simmer and cook, stirring often, until fruit is very soft, about 20–30 minutes.
- Puree the mixture with a food mill or immersion blender to a smooth, even sauce with no large chunks.
- Taste and add sugar if desired, then bring the sauce back to a full boil.
- Ladle the hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, and apply lids and bands fingertip‑tight.
- Process in a boiling water bath for 15 minutes for pints and half pints, or 20 minutes for quarts, adjusting for altitude.
- Let jars rest in the canner for 5 minutes, then cool undisturbed for 12–24 hours before checking seals.
Notes
Apple Varieties: Use sweet, easy‑breaking apples like McIntosh, Cortland, Gala, Fuji, or Golden Delicious. A mix rounds the flavor. Tart apples work but may need a little sugar.
Cherries: Sweet cherries make a mellow sauce; tart cherries are brighter and usually benefit from sweetening. Frozen pitted cherries are fine and need no thawing.
Texture: For the smoothest result, use a food mill to remove peels, or blend thoroughly with an immersion blender. A true, even puree is important for safe canning.
Yield: Makes about 3 to 4 pints depending on fruit and reduction. You can double the batch if your pot is large enough. To make one pint, use about 4 cups sliced apples and 1 cup pitted cherries with a splash of water.
Freezer Option: This freezes well. Cool and store in freezer‑safe containers with 1/2 inch headspace for up to a year.
Nutrition
Calories: 81 kcal; Carbohydrates: 21 g; Protein: 1 g; Fat: 0.3 g; Fiber: 3 g; Sugar: 16 g (approximate values).
Nutrition information is automatically calculated and should be used as an approximation.
For more ways to preserve cherries or apples, consider other canning recipes using similar techniques, or make extra jars to gift or keep in the pantry for easy seasonal flavor throughout the year.
Apple and Cherry Canning Ideas
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Cherry Jelly
Cherry Limeade Concentrate
