
Sweet and tart Apple Cranberry Sauce is the bright pop your holiday table needs. Made from scratch with just five ingredients it comes together easily and is bursting with fruit flavors. There is something about the deep crimson color and fresh hit of cranberries and apple that balances all the rich foods in a holiday spread. Every year I swap out the canned version for this and it always gets rave reviews.
I remember the first time I brought this to my family Thanksgiving. My uncle who claimed he hated cranberries went back for seconds. Now it would not feel like the holidays without this bowl on our table.
Ingredients
- Cranberries: fresh or frozen chose plump berries for the best texture
- Apples: preferably Fuji for sweetness but any crisp sweet apple works check for firm unblemished skins
- Orange juice: brings citrus brightness use fresh squeezed if possible for vivid flavor
- Brown sugar: dark brown is best for a rich molasses note make sure it is soft and pack it into your measuring cup
- Cinnamon: optional but highly recommended for warmth and holiday aroma use fresh fragrant sticks or high quality ground spice
Step-by-Step Instructions
- Prepare the Fruit:
- Peel core and finely dice the apples so they cook down evenly and meld with the cranberries. Rinse and pick through the cranberries discarding any that are soft or shriveled.
- Combine Ingredients in Pot:
- Add cranberries diced apples orange juice brown sugar and cinnamon to a medium saucepan. Make sure to stir well so sugar dissolves and ingredients are evenly distributed from the start.
- Simmer:
- Place the pan over medium heat. Let the mixture come to a gentle simmer and cook uncovered for fifteen to twenty minutes. Stir occasionally and watch for the cranberries to burst and apples to soften. If it starts to bubble too violently or the bottom seems dry lower the heat to prevent scorching.
- Mash for Texture:
- As it cooks gently mash some of the fruit with a wooden spoon or potato masher. The more you mash the smoother the sauce will be. Taste and adjust sweetness if needed. Simmer until it reaches a thick jammy consistency.
- Cool and Serve:
- Remove the pot from the heat. Let the sauce cool at least ten minutes before serving. The sauce will thicken more as it cools. Serve warm at the table or chill for a firmer texture.

My favorite part is watching the cranberries pop and turn everything such a gorgeous red. The stage where apples and berries meld together always fills the kitchen with the happiest aroma. Years ago my little cousin would come running just from the smell and beg for a taste right from the spoon.
Storage Tips
Store leftover sauce in a tightly sealed container in the refrigerator for up to three days. For longer storage freeze in a freezer safe container for up to one month. Thaw overnight in the fridge and stir well before serving. If the sauce looks too thick after refrigeration a splash of orange juice can loosen it to the perfect consistency.
Ingredient Substitutions
If you do not have Fuji apples try Gala or Honeycrisp for similar sweetness. Water or apple juice can replace the orange juice if citrus is not your thing. If you want a deeper spice use a pinch of allspice or cloves instead of or in addition to cinnamon.
Serving Suggestions
Spoon it over turkey or ham of course but it is just as delicious on roasted butternut squash or even spooned over oatmeal the next morning. Swirl it into yogurt or use as a filling for thumbprint cookies for a festive treat.

Cultural and Historical Context
Cranberry sauce has been on North American holiday tables for centuries thanks to the early settlers who recognized cranberries as a local fruit. Apples and citrus were later additions that reflect changing tastes and agricultural abundance. Making sauce from scratch is a small tradition that brings a little seasonal history to every holiday meal.
Commonly Asked Questions
- → Can I use frozen cranberries for this sauce?
Yes, both fresh and frozen cranberries work well. No need to thaw; just add directly to the saucepan.
- → What type of apples are best?
Sweet varieties like Fuji are ideal, but Honeycrisp or Gala also complement the tart cranberries nicely.
- → Is it possible to make this sauce ahead of time?
Absolutely. It keeps well in the refrigerator for up to three days and tastes great chilled or at room temperature.
- → How do I adjust the sweetness or tartness?
You can increase or decrease the brown sugar to suit your taste, or use a sweeter apple for milder flavor.
- → Can I make a smoother, jellied version?
For a jellied texture, press the cooked mixture through a sieve before cooling. This removes skins and results in a silkier consistency.
- → What are some serving suggestions?
This sauce pairs perfectly with roasted turkey, ham, vegetarian mains, or alongside classic holiday sides like stuffing and casseroles.