Cranberry applesauce turns a pantry staple into something a little more festive. It still has the familiar comfort of homemade applesauce, but cranberries add bright tartness and a lovely rosy hue that feels special on a cold winter day.
The cranberry addition lifts the flavor with a tart berry note and gives the sauce a beautiful red color.
Why you’ll love this family favorite recipe!
This is one of those simple canning projects that feels like a small luxury: fruit, a pot, and a few jars. Cranberry applesauce is brighter and tangier than plain applesauce, and that brightness makes everyday breakfasts and desserts feel a bit more festive.
I began making it to use a partial bag of cranberries without making a separate sauce, and it quickly became a late-fall pantry staple. The color alone is worth canning a few pints, and the taste walks the line between everyday and special—perfect for November meals and quiet winter evenings.
A Quick Look at the Recipe
- Recipe Name: Cranberry Applesauce
- Recipe Type: Mixed Fruit Applesauce
- Canning Method: Waterbath or steam canning (hot-pack, boiling-water canner recommended)
- Prep/Cook Time: About 30 minutes
- Canning Time: 15 minutes for pints, 20 minutes for quarts (see altitude adjustments)
- Yield: 4 pints
- Jar Sizes: Quarter pint, half pint, pint or quart
- Headspace: 1/2 inch
- Ingredients Overview: Apples, cranberries, water or juice, optional sugar
- Safe Canning Reference: University of Georgia Extension fruit puree method (applesauce processing times used)
- Difficulty: Easy. Cook fruit, purée, and can.
Ingredients for Cranberry Applesauce
This recipe requires only apples and cranberries plus a bit of liquid to prevent scorching. Sugar is optional, depending on your taste and apple sweetness.
- Apples: Use sweet, flavorful apples that break down easily for a smooth sauce.
- Cranberries: Fresh or frozen cranberries add tartness and color.
- Water or juice: Apple juice, cider, cranberry juice, or water to help the fruit cook down.
- Sugar (optional): A little sugar balances sharp cranberries if needed.
Peeling apples is optional. Leaving peels on is safe, but the texture will be smoother if you run the cooked fruit through a food mill to remove skins. Frozen cranberries work well in this recipe and don’t need to be thawed first.
If you use bottled juice, choose one without additives or preservatives. Some commercial cranberry juices include calcium or other additives that can affect acidity and canning safety, so stick with unsweetened, additive-free juice if possible.
Important Safety Tip
Some bottled cranberry juices contain calcium or other additives that reduce acidity. Use plain, additive-free juice or water to ensure safe canning.
How to Make Cranberry Applesauce
Wash, core, and slice apples (peel if desired). Place apples in a large pot with the cranberries and 1 1/2 cups liquid per pint of expected yield. Bring to a gentle boil, then reduce to a simmer and cook, stirring frequently, until the apples are tender and the cranberries have burst—about 15 to 25 minutes on the stovetop depending on apple variety.
If using a crock pot, cook on high for 3–4 hours or low for 6–8 hours, stirring occasionally to prevent scorching.
Once the fruit is soft, purée to your preferred texture. A food mill yields the smoothest result and removes peels if left on; an immersion blender works well for a quicker finish. Taste and add sugar gradually if desired—about 2 tablespoons per pint is a typical starting point, but adjust to taste. Reheat the finished sauce to a full boil before canning.
Canning Cranberry Applesauce
Preheat a boiling-water canner with enough water to cover jars by at least 1 inch. Ladle the hot cranberry applesauce into hot, clean jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids and bands fingertip-tight.
Place jars in the canner, bring the water to a full rolling boil, and start timing. Process pints for 15 minutes and quarts for 20 minutes at 0–1,000 feet; increase processing time as needed for higher altitudes (details below). When processing is complete, turn off the heat, remove the lid, let jars rest in the canner for 5 minutes, then lift jars out and cool undisturbed for 12–24 hours. Check seals, label, and store.
Altitude Adjustments
- 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
Yield Notes
This recipe yields about 4 pints. For a single pint, use approximately:
- Apples: 4 cups sliced (about 1 pound prepared, or 4 medium apples)
- Cranberries: 6 ounces (about half a 12-ounce bag)
- Liquid: 1 1/2 cups water or juice
- Sugar (optional): Start with 2 tablespoons and adjust to taste
Cranberry Applesauce FAQs
Yes. This is a hot-packed fruit purée and is safe to process in a boiling-water canner when you follow applesauce processing times, maintain 1/2-inch headspace, and ensure the sauce is a uniform purée for even heat penetration.
Yes. Frozen cranberries work well and do not need to be thawed before cooking; add them directly to the pot with apples and liquid.
Yes. Use the quart processing time and apply altitude adjustments as needed. Pints are often more convenient for everyday use.
No. Lemon juice is not required. Follow hot-pack applesauce canning procedures, keep the purée smooth, use proper headspace, and process for the full recommended time.
Cranberry Canning Recipes
Cranberry Orange Marmalade
Cranberry Applesauce
Cranberry Salsa
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Cranberry Applesauce
Equipment
- Water bath canner
- Food mill (optional, for smooth sauce)
- Immersion blender (optional)
Ingredients
- 16 cups sliced apples (about 5–5 1/2 lb as purchased, ~4 lb prepared)
- 6 cups cranberries (about 24 ounces total)
- 6 cups water or unsweetened juice (apple juice, cider, or cranberry juice without additives)
- 1/2 cup sugar, optional, adjust to taste
Instructions
- Combine sliced apples, cranberries, and liquid in a large, heavy-bottomed pot. Bring to a boil, then reduce to a steady simmer. Cook, stirring often, until apples are tender and cranberries have burst (about 15–25 minutes stovetop). Add a splash more liquid if needed to prevent scorching. Crock pot option: 3–4 hours on high or 6–8 hours on low.
- Purée the hot mixture to the desired smoothness. Use a food mill for the silkiest texture or an immersion blender for convenience. Ensure there are no large chunks so heat penetrates evenly during canning.
- Stir in sugar if using, then bring the sauce back to a full boil and keep it hot while preparing jars.
- Ladle boiling-hot sauce into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids and rings fingertip-tight.
- Process jars in a boiling-water canner, starting the timer when the water returns to a full rolling boil: pints 15 minutes, quarts 20 minutes (adjust for altitude). After processing, turn off heat, remove lid, let jars rest in canner 5 minutes, then cool undisturbed 12–24 hours before checking seals.
Notes
To make this batch you’ll need about 5–5 1/2 pounds of apples as purchased to yield ~4 pounds prepared (16 cups sliced).
A standard bag of cranberries is about 3 cups; this recipe uses two bags (around 24 ounces).
If using juice, ensure it has no additives or preservatives. Some commercial cranberry juices include calcium to lower acidity, which can affect canning safety.
Single Pint Scaling
- Apples: 4 cups sliced (about 1 lb prepared, ~4 medium apples)
- Cranberries: 6 ounces (about half a 12-ounce bag)
- Liquid: 1 1/2 cups water or juice
- Sugar: start with ~2 tablespoons per pint and adjust
Altitude Adjustments
- 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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