Cranberry Apple Sauce

There’s almost nothing better at Thanksgiving than to have a side of cranberry sauce with your meal. But, as I’m sure you’re aware, traditional cranberry sauce comes in a can and is loaded with sugar and preservatives.

This cranberry applesauce recipe is super fresh, simple to make, has way less added sugar and is a little tangier, but still satisfies that little sweet kick you like.

I enjoy eating it any time of the year. In fact, this is a good substitute for jam, as long as it’s thick enough.

For a thicker sauce, cook a little longer or add about 1 tsp. chia seeds. They act as a thickener, absorbing the extra liquid around them and offering extra fiber, anti-inflammatory omega 3s, and digestive soothing properties.

Serve this cranberry sauce alongside these dishes:

• Acorn Squash Stuffed with Quinoa
• Baked Tofu
• Greek Stuffed Sweet Potatoes
• Sheet Pan Tempeh Puttanesca

Apples are full of fiber, and aside from being delicious, cranberries are great for maintaining a healthy bladder, blood pressure and immune system.

Try adding some of this cranberry sauce to your oats the day after Thanksgiving for a quick and healthy post-Thanksgiving breakfast.

Or, you can use as a topping to your pancakes, waffles,  or scones. Serve with vanilla ice cream as a dessert, and even use as filling in a gluten-free pie crust for a delicious pie!

I’d love to hear your feedback in the comments below for this Cranberry Applesauce! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Print Recipe

5 from 3 votes

Cranberry Apple Sauce

Cut down on the sugar with this recipe that includes apples. Tart and sweet and a wonderful addition to your holiday meal.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Servings: 6 people

1/21x2x3x

Equipment

• Non-stick pan
• Spatula Set

Ingredients

• 1 12 oz package fresh cranberries (can be frozen)
• 1/3 cup water
• 1 medium organic apple peeled and chopped
• 1 stick Ceylon cinnamon* broken in half
• 1/3 cup maple syrup (or, substitute 1/2 tsp stevia equal to 1/2 cup sugar)
• 1 Tbl lemon juice

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Instructions

• Sort over cranberries and put them into a saucepan with 1/2 cup of water and the cinnamon stick.
• Bring to a boil and cook the mixture for 1 minute.
• Add the chopped apple and continue to cook until the apples are tender, about another 10 minutes.
• Stir in the maple syrup (or sugar substitute), lemon juice and stir to combine.
• Cool to thicken.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.

Nutrition

Nutrition Facts

Cranberry Apple Sauce

Amount per Serving

Calories

103

% Daily Value*

Fat

 

0.1

g

0

%

Sodium

 

3.2

mg

0

%

Carbohydrates

 

52

g

17

%

Fiber

 

4.2

g

18

%

Sugar

 

16.9

g

19

%

Protein

 

0.1

g

0

%

Vitamin C

 

15.7

mg

19

%

Calcium

 

20

mg

2

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

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