Ruby Red Cranberry Applesauce

Transform a kitchen staple into something truly extraordinary with our vibrant Cranberry Applesauce recipe. This isn’t just any applesauce; it’s a delightful blend that marries the comforting familiarity of classic applesauce with the bright, tangy kick of cranberries. The result is a beautifully rosy-hued sauce that feels both gourmet and homey, a seasonal treat you’ll be genuinely excited to enjoy, especially during the colder months.

The magic truly happens with the infusion of cranberries, which elevate the flavor profile and lend a stunning, jewel-toned red color to this otherwise simple fruit puree. This recipe ensures a luscious, tart-sweet balance, making it a versatile addition to your pantry.

And for those who love to preserve, you’ll be pleased to know that this cranberry applesauce is perfectly suitable for canning. It adheres to the trusted hot-pack, boiling-water canner method, just like your standard applesauce canning recipes. Our method is carefully derived from the University of Georgia’s established guidelines for fruit purees, employing conservative applesauce canning times to ensure maximum safety and quality for your homemade preserves.

Why You’ll Love This Vibrant Cranberry Applesauce!

This recipe represents one of those canning projects that feels like a small, luxurious indulgence, despite being incredibly simple to prepare with just fruit and a pot on the stove. While plain applesauce is undeniably useful, cranberry applesauce is the jar I genuinely anticipate opening. Its brighter flavor, subtle tang, and beautiful color transform even a humble bowl of oatmeal or a simple yogurt parfait into a special, uplifting meal.

My journey with cranberry applesauce began as a practical way to utilize a leftover half-bag of cranberries without committing to an entirely separate cranberry sauce endeavor. What started as an experiment quickly evolved into a cherished late-fall pantry staple. The sheer beauty of its color is reason enough to put up a few pints each year. I adore how it effortlessly straddles the line between an everyday comfort food and a festive accompaniment. You’ll find it gracing our table throughout November, and then quietly continuing to brighten winter meals long after the holiday season has passed, adding a touch of cheer to every spoonful.

Beyond its aesthetic appeal and delicious taste, this homemade cranberry applesauce offers numerous benefits. It’s packed with natural vitamins and antioxidants from both apples and cranberries, making it a healthy choice for your family. By canning it yourself, you control the ingredients, avoiding artificial preservatives and excessive sugar often found in store-bought versions. It’s also incredibly satisfying to stock your pantry with homegrown goodness, ensuring you have a healthy, flavorful snack or side dish readily available whenever you need it.

Essential Ingredients for Perfect Cranberry Applesauce

Crafting delicious cranberry applesauce requires only a handful of fresh ingredients, emphasizing simplicity and natural flavors. The core components are readily available, making this a budget-friendly and accessible canning project. You’ll need quality apples, tart cranberries, a suitable liquid to aid in cooking, and optional sugar to balance the flavors.

• Apples: The foundation of your applesauce. Opt for sweet, aromatic varieties that break down easily when cooked. Honeycrisp, Fuji, Gala, Golden Delicious, or a mix of varieties work beautifully. Sweeter apples will require less added sugar, while tarter options like Granny Smiths can be blended in for a more complex flavor profile, though you might need to adjust sugar levels accordingly. Peeling is optional; if you plan to use a food mill, leaving the peels on can save time and add extra nutrients. For a rustic, chunky sauce, you can keep the peels and mash them in, but for a smooth, cannable puree, a food mill is recommended to remove fibrous bits.
• Cranberries: These vibrant berries are the star, contributing their signature tartness, a burst of berry flavor, and the stunning rosy color. Both fresh and frozen cranberries work equally well in this recipe. While freezing can sometimes lower pectin content, which might affect gelling in cranberry jelly or jellied cranberry sauce, it has no impact on the quality or safety of this fruit puree.
• Water or Juice (Apple Juice, Apple Cider, or Cranberry Juice): A small amount of liquid is essential to prevent scorching and help the fruit cook down evenly. Water is the simplest choice, allowing the fruit flavors to shine. For added depth, consider using natural apple juice, fresh apple cider (ensure it’s unsweetened), or pure cranberry juice. The choice of liquid can subtly steer the final flavor profile of your applesauce.
• Sugar (Optional): Cranberries are famously tart, so a touch of sugar can help create a beautifully balanced applesauce, especially if your chosen apple varieties aren’t excessively sweet. However, sugar is purely optional and can be adjusted—or omitted entirely—to suit your taste preferences and dietary needs. Experiment by adding it gradually after the fruit has cooked down.

For the apples, aim for varieties known for their sauce-making qualities. Softer apples like McIntosh or Rome Beauty will break down quickly, yielding a smoother sauce. Firmer apples may take a bit longer to cook. Regardless of variety, ensure your apples are fresh and free from blemishes for the best flavor.

When selecting your liquid, remember the importance of natural, pure ingredients. Avoid juices with added sugars, artificial sweeteners, or preservatives. These additives can sometimes interfere with the canning process or alter the intended flavor.

Simple Steps to Make Delicious Cranberry Applesauce

Creating your homemade cranberry applesauce is a straightforward and rewarding process. Follow these steps for a perfectly cooked puree, ready for enjoying fresh or preserving for later.

1. Prepare the Apples: Begin by thoroughly washing your apples under cool running water. Next, peel and core them. While peeling is optional (especially if you plan to use a food mill), it contributes to a smoother final texture. Slice the prepared apples into uniform pieces. This ensures they cook evenly. Place all the sliced apples into a large, heavy-bottomed pot, ideally one with plenty of space for simmering.
2. Prepare the Cranberries: Wash your fresh cranberries and pick through them, 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 cleaned cranberries to the pot with the apples. Pour in your chosen liquid—water, apple juice, apple cider, or cranberry juice. 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 and ensure even cooking, until the apples are completely soft and translucent, and the cranberries have burst and broken down. This process typically takes about 15 to 25 minutes on the stovetop, depending on the apple variety. If the mixture appears too dry during cooking, add a splash more liquid.

Crock Pot Method: For a more hands-off approach, you can also cook the applesauce in a crock pot or slow cooker. This method is particularly useful for larger batches and helps minimize the risk of scorching. Simply combine all ingredients in the crock pot and cook on high for approximately 3 to 4 hours, or on low for 6 to 8 hours, stirring occasionally until the fruit is tender.

4. Puree to Perfection: Once the fruit is tender and cooked through, it’s time to achieve your desired texture.
   • For the smoothest possible applesauce, run the cooked fruit mixture through a food mill or a fine-mesh sieve. A food mill is excellent for removing any remaining apple peels or cranberry skins, resulting in a silky-smooth puree.
   • If you prefer a slightly more rustic or textured sauce, you can use an immersion blender directly in the pot, blending until smooth. Alternatively, a potato masher can be used for a chunkier consistency.

   Regardless of the method, ensure the finished product is a true sauce consistency and not overly chunky like a pie filling. An even texture is vital for consistent heat penetration during the canning process.

5. Taste and Sweeten (Optional): Carefully taste your freshly made cranberry applesauce. Cranberry tartness and apple sweetness can vary significantly, so this is your opportunity to adjust the flavor profile. If desired, gradually stir in sugar, tasting as you go, until it reaches your preferred level of sweetness. A good starting point is around 2 tablespoons of sugar per pint of expected yield, but feel free to add more or less based on your preference.
6. Reheat: Before proceeding to canning, it is crucial to reheat the finished applesauce back to a full rolling boil. Maintaining this high temperature is essential for safe hot-packing.

Mastering the Art of Canning Cranberry Applesauce

Canning your cranberry applesauce allows you to enjoy this delightful treat long after the harvest season. Follow these precise steps for safe and successful water bath canning:

1. Prepare Your Canner: Fill your boiling-water canner with enough water to ensure the tops of your jars will be covered by at least 1 inch when fully immersed. Begin heating the water to a simmer (around 180°F / 82°C) while you prepare your jars and applesauce.
2. Prepare Jars and Lids: Wash your canning jars, lids, and bands in hot, soapy water. Jars should be kept hot, either in the simmering canner water or a dishwasher’s hot cycle, until ready to fill. Lids can be warmed in hot (not boiling) water according to manufacturer instructions.
3. Fill Jars: Ladle the boiling-hot cranberry applesauce into hot, clean pint (or quart) jars, leaving precisely 1/2-inch headspace from the rim. Headspace is crucial for creating a proper vacuum seal and ensuring safe processing.
4. Remove Air Bubbles: 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 walls. If necessary, add a little more hot applesauce to restore the 1/2-inch headspace.
5. Clean Rims and Seal: Wipe the rims of each jar thoroughly with a clean, damp cloth. Any food residue on the rim can prevent a proper seal. Center a warmed lid on top of each jar, then apply the screw bands finger-tight. This means tightening until resistance is met, then a slight turn more, but do not overtighten.
6. Process in Canner: Carefully lower the filled and lidded jars into the preheated canner, ensuring they are fully submerged in water. Bring the water back to a vigorous, full rolling boil. Once a steady boil is achieved, begin timing the processing.
   • Process pint jars for 15 minutes.
   • Process quart jars for 20 minutes.

   Remember to adjust processing times for your altitude, as detailed below.

7. Cool and Check Seals: Once the processing time is complete, turn off the heat and carefully remove the canner lid. Allow the jars to rest in the hot water for 5 minutes before carefully lifting them out with a jar lifter. Place the hot jars on a clean towel or cooling rack, ensuring they are not touching, and allow them to cool undisturbed for 12 to 24 hours. After cooling, check all seals. A properly sealed lid will be concave (curved inward) and will not flex when pressed. Remove the screw bands (they can be reused), wash jars, label, and store in a cool, dark place. Any unsealed jars should be refrigerated and consumed within a week.

Crucial Altitude Adjustments for Canning

Altitude affects the boiling point of water, which in turn impacts canning safety. To ensure your cranberry applesauce is safely processed, adjust your canning time according to 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

Recipe Yield and Scaling Notes

This comprehensive recipe is designed to produce a manageable 4-pint batch of cranberry applesauce. However, if you wish to scale the recipe to make a single pint or a larger quantity, here are the proportional ingredient amounts:

• Apples (per pint): Approximately 4 cups of sliced apples, which equates to about 1 pound of prepared apples (peeled, cored, and sliced), or roughly 4 medium apples as purchased.
• Cranberries (per pint): About 6 ounces by weight, which is approximately half of a standard 12-ounce bag of cranberries.
• Liquid (per pint): You’ll need about 1 1/2 cups of water or juice (such as apple juice, apple cider, or cranberry juice) to aid in cooking.
• Sugar (optional, per pint): Start with about 2 tablespoons of sugar per pint of expected yield. Adjust this amount to taste, depending on the natural sweetness of your apples and the tartness of your cranberries.

Frequently Asked Questions About Cranberry Applesauce Canning

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Servings: 16 servings, makes 4 pints

Cranberry Applesauce

Cranberry applesauce offers a bright, tart, and beautifully colored twist on classic homemade applesauce. Cooked until smooth and then safely canned in pint jars for convenient pantry storage, this delightful puree is crafted from fresh apples, cranberries, and your choice of water, cider, or juice. It’s a simple yet elegant fall batch that proves perfect for enhancing breakfast oatmeal, swirling into yogurt, or complementing everyday dinners with a vibrant pop of flavor.

Prep: 10 minutes mins

Cook: 20 minutes mins

Canning Time: 15 minutes mins

Total: 45 minutes mins

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Equipment

• Water Bath Canner
• Food Mill optional, for a smooth sauce
• Immersion Blender another option for a smooth sauce

Ingredients 

• ▢ 16 cups sliced apples, see notes
• ▢ 6 cups cranberries, see note
• ▢ 6 cups water, or juice, see note
• ▢ ½ cup sugar, optional, adjust to taste

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Instructions 

• Combine the sliced apples, cranberries, and water or juice in a large, heavy-bottomed pot. Bring the mixture to a boil, then reduce to a steady simmer and cook, stirring often, until the apples are completely tender and the cranberries have burst and broken down. If the pot starts to look dry at the bottom, add a splash more liquid and keep stirring so nothing scorches. Total cook time is usually 15 to 25 minutes on the stovetop. This can also be made in a crock pot, cooking 3 to 4 hours on high, or 6 to 8 hours on low.
• Purée the hot mixture to your preferred smoothness. A food mill gives the smoothest sauce (and neatly removes peels if you left them on), but an immersion blender works well too. However you blend it, make sure the finished sauce is a true purée with no large chunks, since an even texture helps ensure consistent heat penetration during canning.
• Stir in sugar if you’re using it, then bring the applesauce back to a full boil. Keep it hot while you prepare jars.
• Ladle the boiling-hot cranberry applesauce into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply lids and rings to fingertip tight.
• Process jars in a boiling-water canner, starting the timer once the water returns to a full rolling boil. Process pints for 15 minutes and quarts for 20 minutes, adjusting for altitude as needed. When processing is complete, turn off the heat, let jars rest in the canner for 5 minutes, then remove and cool undisturbed for 12 to 24 hours before checking seals.

Notes

To make this recipe, you’ll need about 5 to 5 1/2 pounds apples as purchased, depending on how efficient you are at peeling, which make 4 pounds prepared. That’s 16 cups sliced, or about 16 medium apples.

A “bag” of cranberries is about 3 cups, and this recipe requires 2 bags (24 ounces total by weight).

If using juice, choose apple juice, cider or cranberry juice. Make sure it doesn’t include additives or preservatives. Bottled cranberry juice sometimes includes calcium to lower acidity, and that’s not safe for canning. If it does include added sugar, reduce the sugar in the recipe to taste.

Recipe Yield and Scaling

This recipe is written for a 4-pint batch, but if you’d like to scale it, here are the quantities for a single pint:

• Apples: 4 cups sliced apples, which is about 1 pound prepared (peeled/cored/sliced), or about 4 medium apples as purchased
• Cranberries: 6 ounces by weight (about half of a 12-ounce bag)
• Liquid: 1 1/2 cups water or juice (apple juice, apple cider, or cranberry juice)
• Sugar (optional): start with about 2 tablespoons per pint expected yield, then adjust to taste depending on how sweet your apples are

Altitude Adjustments

The altitude adjustments for canning cranberry applesauce are as follows:

• 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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