Cranberry Apple Sauce
Ingredients
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- 1 cup apple cider
- 3/4 cup granulated sugar (150g)
- 1/4 teaspoon fine sea salt
- 1 stick cinnamon stick
- 12 ounces apples – peeled, cored, 0.5-inch diced (~2 medium apples)
- 12 ounces cranberries – rinsed, picked over
Instructions
- 1.
Rinse the cranberries and pick out any soft or shriveled ones. Peel, core, and dice the apples into 0.5-inch pieces.
- 2.
In a medium saucepan, combine the apple cider, granulated sugar, fine sea salt, and cinnamon stick. Bring to a simmer over medium heat, stirring until the sugar dissolves, 2–3 minutes.
- 3.
Stir in the diced apples and simmer uncovered until they begin to soften but still hold their shape, 5–7 minutes.
- 4.
Add the cranberries and cook at a gentle simmer, stirring occasionally, until most berries burst and the mixture looks glossy and thick, 10–12 minutes.
- 5.
Remove from the heat and discard the cinnamon stick. Lightly mash a few berries with the back of a spoon if you prefer a less chunky texture.
- 6.
Let the sauce cool at room temperature until it thickens further, about 15 minutes, then transfer to a container and chill until cold and set, at least 1 hour. Serve chilled or at room temperature.
Cranberry Apple Sauce is a bright, sweet-tart condiment with a jammy texture and gentle spice. The cranberries bring lively acidity while apples add body and natural pectin, creating a sauce that sets beautifully without extra thickeners. A hint of cinnamon underscores the fruit, making it a versatile accompaniment for rich roasts and holiday spreads.
This sauce is rooted in North American traditions where cranberries have long been paired with autumn fruits. As cranberry sauce became a staple of Thanksgiving tables, cooks began folding in apples for balance and texture. The combination has endured because it bridges tart and sweet while showcasing seasonal produce in a simple, adaptable preparation.