Holiday Cranberry Applesauce

Holiday Cranberry Applesauce

USA WEEKEND columnist Jean Carper 0

"This spicy, bright-red applesauce boasts extra antioxidants (concentrated in the apple skins) and antibacterial activity (in the cranberry juice). As a bonus, cinnamon helps blunt sugar's ability to spike blood glucose. It's an easy alternative to traditional cranberry and apple sauces for your holiday feast."

Ingredients {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a large pot, combine all ingredients. Bring to a boil. Cook over medium heat, covered, 15 minutes.
  2. Lower heat; simmer until apples are very soft, about 20 minutes. Cool slightly. Transfer to a food processor with the knife blade; process until smooth. Serve warm, chilled or at room temperature.
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 16

  1. 19 Ratings

Sarah Jo

I took my time to read the other reviews before I made this. I used 6 pounds organic granny smith apples but kept the candies and juice the same. I cooked this in my slow cooker for one hour on high and another three on low. I'm glad I checked on it because it was done to the point of smooth applesauce with a faint chunk. The flavor is just right for our family, the right amount of tart and sweet, not too cinnamon-y. When I make this again, I'd do what I did before and maybe cut back on the liquid by a half cup and cut the cooking time back by an hour. That's not the recipe's fault, we just like a chunkier sauce. BEAUTIFUL sauce.


This is the best applesauce I've ever eaten! I halved the recipe and used 2 Sonya apples and 1 Braeburn, cranapple juice, and added 2 tablespoons honey. I DID peel the apples, and it took about 30 minutes for them to cook to tender. I put the apples and juice in a blender for a few seconds and the resulting sauce was such a beautiful rosy color. It is sweet and spicy and I will definitely make this again.


I found that 6 medium apples was about 3 lb. I used half Jonagold apples and half grannysmith. I didn't like the bits of peel from the green apples; I might peel all the apples next time and then not use the food processor (just cut them in small pieces and cook then down). If you "process until smooth" you can end up with the consistancy of baby food; I would rather process for a couple seconds and have some applesauce texture left. The cinnamon flavor and red color is nice and makes this a special apple sauce. I also liked the "Sauteed Apples" recipe.