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I feel as though cranberries get a bad rap. Most people just open a can of cranberry sauce for the holidays and do not think twice about it. I absolutely love cranberries though, they are one of my favorite side dishes for the holidays. One of my favorite ways to make them though is in a cranberry apple sauce. It goes great with both turkey and ham, and our family loves it with pork chops and on chicken too. Because I make such a large batch, I like to can it so I can enjoy it all year round, and give it as gifts around the holidays.
I prefer my cranberry apple sauce to be a little chunky so I like to use wide-mouth canning jars. If you do not like chunky cranberry sauce though, you can always run it through a blender or use an emersion blender to get a smoother consistency. To can this homemade cranberry apple sauce, I use a water bath canner. With wide mouth half-pint jars, I like to process my can for 15 minutes. I just find that 15 minutes ensures a better seal rate with the wide mouth lids.
Cranberry Apple Sauce Recipe
- Water Bath Canner (optional)
- 3 Large Granny Smith Apples (peeled, cored, and cubed)
- 2 lbs Cranberries (fresh is best)
- 1 Orange (sliced)
- Zest of 1 orange
- 3 cups sugar
- 1/4 tsp Nutmeg
- 1/2 tsp Cinnamon
- 2 Cups Water
- In a large heavy bottom pot, combine apples, cranberries, orange, zest, nutmeg, cinnamon, and water.
- Heat over medium heat until fruit starts to soften.
- Add in sugar and bring to a boil, stirring constantly.
- Boil for 3-5 minutes.
- Transfer to canning jars and process for 15 minutes.
Want a step by step video? Check out the video below.