Ruby Red Cran-Apple Sauce

Transform your ordinary pantry staple into an extraordinary delight with homemade cranberry applesauce. This vibrant recipe infuses the cozy, familiar taste of classic applesauce with the bright, tangy kick of cranberries, creating a beautiful rosy-hued sauce that promises to brighten even the dullest winter day. It’s more than just a sweet treat; it’s a burst of flavor and color that makes every spoonful feel like a special occasion.

The magic of this recipe lies in the simple addition of cranberries, which elevates traditional applesauce to new heights. The tart berries not only lend a captivating ruby-red color but also introduce a complex, tangy flavor profile that beautifully complements the sweetness of the apples. It’s a perfect balance of sweet and tart, making it incredibly versatile for various culinary uses.

For those familiar with home preservation, this cranberry applesauce can be safely canned using the reliable hot-pack, boiling-water canner method, just like a standard applesauce canning recipe. The process adheres to the well-tested fruit purée guidelines from the University of Georgia Extension, ensuring a safe and delicious product for your pantry. By following established applesauce canning times, you can confidently preserve this delectable blend for year-round enjoyment, securing that bright, cheerful flavor long after cranberry season has passed.

Why You’ll Adore This Versatile Cranberry Applesauce Recipe!

This isn’t just another canning project; it’s an invitation to a small luxury, effortlessly created with just fruit and a pot on the stove. While homemade applesauce is always a pantry hero, cranberry applesauce is the jar you’ll genuinely anticipate opening. Its brighter taste, subtle tang, and gorgeous color transform even a simple bowl of oatmeal or yogurt into a gourmet experience. It’s a delightful way to treat yourself and your family to something truly special.

Initially, this recipe became a personal favorite as a clever solution for utilizing leftover cranberries without embarking on a separate, full-scale cranberry sauce endeavor. Now, it has firmly established itself as a must-have late-fall canning staple. The stunning vibrant color alone is reason enough to put up several pints, offering a visual feast alongside its incredible taste. It masterfully bridges the gap between everyday simplicity and festive elegance. Appearing on our table throughout November, this homemade cranberry applesauce continues to infuse winter meals with a touch of cheer and comfort, long after the holiday hustle fades.

Beyond its aesthetic appeal, cranberry applesauce is packed with natural goodness. Apples provide fiber and essential vitamins, while cranberries are renowned for their antioxidant properties and vitamin C content. Incorporating this flavorful sauce into your diet is a delicious way to boost your nutritional intake, especially during colder months when fresh berries might be scarce. Its natural sweetness and tartness make it an ideal guilt-free snack or a healthy accompaniment to a variety of dishes.

Essential Ingredients for Perfect Cranberry Applesauce

Crafting this delightful cranberry applesauce requires only a handful of wholesome ingredients. At its core, you’ll need ripe apples, fresh or frozen cranberries, and a bit of liquid to facilitate the cooking process without scorching. The beauty of this recipe lies in its simplicity, allowing the natural flavors of the fruit to truly shine.

• Apples: The foundation of your applesauce! Opt for sweet, aromatic varieties that break down easily when cooked for the smoothest texture and most balanced flavor. Good choices include Fuji, Gala, Honeycrisp, McIntosh, or Golden Delicious. If you prefer a tarter sauce, you can incorporate some Granny Smith apples into your mix.
• Cranberries: These tart berries are the star, contributing their distinctive sharpness, beautiful color, and classic “pop” when cooked.
• Water or Juice (Apple Juice, Apple Cider, or Cranberry Juice): This liquid is crucial for helping the fruit soften and cook down without sticking to the bottom of the pot. Choosing between water, apple juice, apple cider, or cranberry juice allows you to fine-tune the flavor profile of your finished sauce. Ensure any juice used is natural, without added sugars or preservatives.
• Sugar (Optional): Given the inherent tartness of cranberries, a touch of sugar can help round out the flavors and create a more palatable sauce, especially if your chosen apples are on the tarter side. However, if your apples are exceptionally sweet, or if you prefer a truly sugar-free option, you can certainly omit it or adjust to your personal taste.

While any type of apple can technically be used, varieties that are naturally sweet and tend to “melt” quickly during cooking are ideal for a smooth, flavorful sauce. Peeling the apples is entirely optional. Leaving the peels on will add extra fiber and nutrients, and if you plan to use a food mill, the peels will be automatically removed, yielding a perfectly smooth sauce. If you don’t use a food mill and leave the peels, the texture might be slightly less uniform.

Both fresh and frozen cranberries perform beautifully in this recipe. There’s no need to thaw frozen cranberries beforehand; simply add them directly to the pot. It’s worth noting that freezing cranberries can reduce their pectin content, which might affect certain cranberry canning recipes like cranberry jelly or jellied cranberry sauce. However, for this fruit applesauce, the pectin level is not a concern, making frozen cranberries a convenient and equally effective choice.

When selecting your liquid, prioritize natural, unsweetened options. Pure apple juice, fresh apple cider, or 100% cranberry juice are excellent choices. Always double-check labels to ensure no added sugars, artificial sweeteners, or preservatives are present, as these can affect the canning process and the overall quality of your sauce.

Step-by-Step Guide: How to Make Cranberry Applesauce

Creating your own cranberry applesauce is a straightforward and rewarding process. Follow these simple steps to achieve a beautifully flavored and perfectly textured sauce ready for canning or immediate enjoyment.

1. Prepare the Apples: Begin by thoroughly washing your apples. Depending on your preference and whether you’ll use a food mill, you can either peel and core them, or simply core them and leave the peels on. Slice the prepared apples into uniform pieces and place them in a large, heavy-bottomed pot.
2. Prepare the Cranberries: Wash and carefully pick over the cranberries, discarding any that are soft, bruised, or spoiled. If you’re using frozen cranberries, there’s no need to thaw them; they can go directly into the pot with the apples.
3. Combine and Cook: Add the prepared cranberries and your chosen liquid (water, apple juice, apple cider, or cranberry juice) to the pot with the apples. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to a steady simmer. Cook, stirring frequently to prevent sticking, until the apples are completely soft and the cranberries have burst open and started to break down. This typically takes about 15 to 25 minutes, depending on the apple variety you’ve used. If the mixture appears too dry at the bottom of the pot, add a small splash more liquid.
4. Slow Cooker Option: For larger batches or hands-off cooking, you can also make cranberry applesauce in a crock pot. Combine all ingredients and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, stirring occasionally until the fruit is tender.

5. Purée to Perfection: Once the fruit is tender, it’s time to achieve your desired consistency. For the silkiest smooth applesauce, pass the cooked mixture through a food mill or a fine-mesh sieve. This method is particularly effective if you left the apple peels on, as the mill will remove them efficiently. If you prefer a slightly more rustic texture, an immersion blender can be used directly in the pot, or you can mash the fruit with a potato masher. Regardless of the method, ensure the finished product is a true sauce consistency, without large chunks, for safe canning.
6. Adjust Sweetness: Taste your freshly puréed sauce. Cranberries and apples can vary significantly in their natural sweetness and tartness. Add sugar gradually, if desired, stirring until it dissolves completely and the flavor is balanced to your liking. A common starting point is about 2 tablespoons of sugar per pint of expected yield, but feel free to adjust this based on your preference and the sweetness of your fruit. Remember, sugar is optional and can be omitted entirely.
7. Reheat for Canning: Before proceeding to the canning stage, it is crucial to reheat the finished cranberry applesauce back to a full rolling boil. Maintain this high temperature while you fill your jars, as canning requires the sauce to be hot-packed into hot jars for optimal safety.

Canning Cranberry Applesauce Safely with a Water Bath Canner

Preserving your homemade cranberry applesauce through water bath canning is a simple yet vital step to ensure long-term pantry storage. Follow these detailed instructions carefully for safe and successful canning.

1. Prepare Your Canner and Jars: Fill a boiling-water canner with enough water to cover your jars by at least one inch. Bring the water to a simmer (around 180°F or 82°C) while you prepare your jars and sauce. Ensure your canning jars are clean and free of chips or cracks. For hot-packed foods like applesauce, jars should also be heated, either in the canner water or by other means, to prevent thermal shock when filled with hot sauce.
2. Fill Jars: Carefully ladle the boiling-hot cranberry applesauce into your hot, clean pint jars. Leave a precise 1/2-inch headspace from the rim of the jar. Headspace is critical for proper sealing and to allow for food expansion during processing.
3. Remove Air Bubbles: After filling, use a non-metallic utensil (like a plastic spatula or chopstick) to gently remove any trapped air bubbles from the jars. Slide the utensil along the inside of the jar, pressing the sauce gently to release bubbles.
4. Adjust Headspace and Wipe Rims: Recheck the headspace after removing air bubbles; add more hot sauce if necessary to maintain the 1/2-inch level. Wipe the rims of the jars thoroughly with a clean, damp cloth to remove any food residue. This ensures a clean sealing surface for the lids.
5. Apply Lids and Rings: Center new, clean canning lids on top of the wiped jar rims. Apply screw bands (rings) and tighten them to “fingertip tight” – meaning secure but not overly tight. Over-tightening can prevent proper air venting and sealing.
6. Process Jars: Carefully lower the filled jars into the simmering water bath canner, ensuring they are fully submerged and not touching each other. Bring the water back to a full, rolling boil. Once a steady, vigorous boil is achieved, begin timing the processing.
7. Canning Times: Process pint jars for 15 minutes. Process quart jars for 20 minutes. Remember to adjust these times for your altitude if you are above 1,000 feet in elevation.
8. Cool Down: Once the processing time is complete, turn off the heat. Remove the canner lid and allow the jars to rest in the hot water for an additional 5 minutes. This helps prevent “siphoning” (loss of liquid from the jars) and allows for a more secure seal.
9. Final Cooling and Sealing Check: Carefully lift the jars out of the canner using a jar lifter and place them on a towel-lined surface or a cooling rack, ensuring they are not touching and are out of drafts. Let them cool undisturbed for 12 to 24 hours. After cooling, check all seals: press the center of each lid; if it doesn’t flex, it’s sealed. Remove the screw bands, wipe down jars, label with contents and date, and store in a cool, dark place. Any unsealed jars should be refrigerated and consumed within a week.

Altitude Adjustments for Canning Cranberry Applesauce

Altitude affects boiling points, which in turn impacts canning safety. Always adjust your processing times based on your elevation:

• 0–1,000 ft: 15 minutes for pints, 20 minutes for quarts
• 1,001–3,000 ft: 20 minutes for pints, 25 minutes for quarts
• 3,001–6,000 ft: 20 minutes for pints, 30 minutes for quarts
• Above 6,000 ft: 25 minutes for pints, 35 minutes for quarts

Cranberry Applesauce Frequently Asked Questions

Yields:

4
pints (approx. 16 servings)

Cranberry Applesauce Recipe

This homemade cranberry applesauce is a bright, tart, and beautifully colored twist on classic applesauce. Cooked until smooth and then safely canned in pint jars, it’s perfect for convenient pantry storage. Made simply with apples, cranberries, and your choice of water, cider, or juice, this easy recipe is an ideal fall canning project. It’s perfect for elevating oatmeal, pairing with yogurt, or serving as a vibrant side dish for everyday dinners that need a delightful pop of flavor.

Prep Time:

10
mins

Cook Time:

20-30
mins

Canning Time:

15
mins (for pints)

Total Time:

45-55
mins

Equipment Needed

• Water Bath Canner (or Steam Canner)
• Food Mill (optional, for the smoothest sauce and peel removal)
• Immersion Blender (another excellent option for a smooth sauce)
• Large, Heavy-Bottomed Pot
• Canning Jars (Pints or Quarts), Lids, and Rings
• Jar Lifter, Canning Funnel, Bubble Remover/Headspace Tool

Ingredients

• 16 cups sliced apples, (approx. 5-5.5 lbs whole apples, peeled and cored is optional)
• 6 cups cranberries, (fresh or frozen, about two 12-oz bags)
• 6 cups water, (or natural apple juice, apple cider, or pure cranberry juice, see notes)
• ½ cup granulated sugar, (optional, adjust to taste based on apple sweetness and cranberry tartness)

Detailed Instructions

1. Cook the Fruit: In a large, heavy-bottomed pot, combine the sliced apples, cranberries, and your chosen water or juice. Bring the mixture to a boil over medium-high heat, then reduce to a steady simmer. Cook, stirring often to prevent scorching, until the apples are completely tender and the cranberries have burst and broken down. This typically takes 15 to 25 minutes on the stovetop. If the pot starts to look dry, add a splash more liquid. For a slower method, this step can also be done in a crock pot, cooking 3 to 4 hours on high or 6 to 8 hours on low, stirring periodically.
2. Purée the Mixture: Once the fruit is tender, purée the hot mixture to your desired smoothness. For the silkiest sauce, use a food mill; this will also neatly remove peels if you opted to leave them on. An immersion blender is another convenient option for a smooth result. Whichever method you choose, ensure the finished sauce is a true purée with no large chunks. A uniform texture is crucial for consistent heat penetration during the canning process, ensuring safety.
3. Sweeten and Reheat: Stir in sugar, if you are using it, gradually until the taste is balanced to your preference. Once sugar is dissolved, bring the applesauce back to a full, rolling boil. Keep the sauce hot while you prepare your canning jars.
4. Fill Jars: Ladle the boiling-hot cranberry applesauce into hot, clean pint (or quart) canning jars, leaving precisely 1/2-inch headspace. Use a non-metallic tool to remove any air bubbles, adjust headspace if needed, and wipe the jar rims clean with a damp cloth. Apply new canning lids and screw bands, tightening to fingertip-tight.
5. Process and Cool: Carefully lower the filled jars into a preheated boiling-water canner, ensuring they are fully submerged. Bring the water back to a full rolling boil and begin timing: process pints for 15 minutes and quarts for 20 minutes, adjusting for altitude as detailed in the notes below. Once processing is complete, turn off the heat, remove the canner lid, and let jars rest in the canner for 5 minutes. Then, remove jars and cool undisturbed on a protected surface for 12 to 24 hours. Check seals before labeling and storing.

Notes & Tips

To make this recipe for 4 pints, you’ll generally need about 5 to 5 1/2 pounds of whole apples as purchased. This yields approximately 4 pounds of prepared apples (peeled, cored, and sliced), which translates to roughly 16 cups of sliced apples, or about 16 medium-sized apples.

A standard “bag” of cranberries typically contains 12 ounces by weight, which is about 3 cups. This recipe calls for 6 cups of cranberries, so you will need two 12-ounce bags.

When selecting juice, always opt for natural apple juice, apple cider, or 100% cranberry juice. It is crucial to ensure that the juice contains no additives or preservatives. Specifically, be cautious with bottled cranberry juice, as some brands may include calcium to reduce acidity, which is not suitable for safe home canning. If your chosen juice contains added sugar, you may wish to reduce the amount of optional sugar added to the recipe to taste.

Recipe Yield and Scaling

This recipe is primarily designed for a 4-pint batch, offering a generous yield for your pantry. However, if you wish to adjust the quantity, here are the approximate ingredient amounts required for a single pint of cranberry applesauce:

• Apples: Approximately 4 cups of sliced apples, which is about 1 pound prepared (peeled, cored, and sliced), or roughly 4 medium apples as purchased.
• Cranberries: About 6 ounces by weight (which is roughly half of a 12-ounce bag of cranberries).
• Liquid: 1 1/2 cups of water or juice (apple juice, apple cider, or cranberry juice, following safety notes above).
• Sugar (optional): Begin with about 2 tablespoons of sugar per pint of expected yield. Adjust this amount according to your taste preference and the natural sweetness of your apples.

Altitude Adjustments for Canning

For safe canning, it’s essential to adjust processing times based on your elevation above sea level. Here are the recommended altitude adjustments for canning cranberry applesauce:

• 0–1,000 ft: 15 minutes for pints, 20 minutes for quarts
• 1,001–3,000 ft: 20 minutes for pints, 25 minutes for quarts
• 3,001–6,000 ft: 20 minutes for pints, 30 minutes for quarts
• Above 6,000 ft: 25 minutes for pints, 35 minutes for quarts

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