Apple Cranberry Sauce

Cranberry apple sauce is an easy, lower sugar alternative to canned cranberry sauce. Sweetened with maple syrup and fresh diced apples.

Course Autumn, Dips and Sauces, Preserves, Winter

Cuisine American, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 51kcal

Author Alexandra Daum

Ingredients

3 medium apples about 2 cups diced
240 grams (2 cups / 8 oz.) cranberries fresh or frozen
2 to 3 tablespoons maple syrup optional, to taste
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon coconut oil or butter, optional

Metric - Cups

Instructions

Peel, core, and chop the apples into pieces about twice the size of a cranberry (~3 cm or 1 ¼ in.). Add the apples, cranberries, maple syrup, lemon juice, and cinnamon to a medium sauce pot.
3 medium apples, 240 grams (2 cups / 8 oz.) cranberries, 2 to 3 tablespoons maple syrup, 1 teaspoon lemon juice, 1 teaspoon cinnamon
Bring the sauce to a simmer, covered. Cook over low-medium heat, covered, for 15 to 20 minutes, stirring occasionally. At this point in cooking, the sauce will still have some texture, but the cranberries will have burst and cooked. If you want it to be softer, cook for another 5 to 10 minutes.
Stir in the coconut oil or butter, if using, and taste for sweetness. If you want the sauce to be very smooth you can purée with an immersion blender or cool fully before blending in a food processor or blender.
1 teaspoon coconut oil
This can be served warm or cold. Cool fully before storing in the refrigerator or freezer.

Notes

Yield: this makes about 400 grams, or about 2 ½ cups of sauce, enough for ten ¼ cup servings.

Storage: keep in a sealed container in the refrigerator for up to one week. Since it doesn't contain much added sugar, the sauce doesn't last as long.

Freezing: transfer cooled sauce into an airtight container and freeze for up to three months. Thaw in the refrigerator before serving.

Nutrition