This apple cranberry sauce calls for apples, fresh cranberries, sugar, and lemon and results in a zingy, chunky side dish that will take you all the way through the holiday season.
A bit more rustic than the traditional cranberry sauce, this quick apple cranberry sauce is sweet but retains a nice tartness. It’s also quite lovely on buttered toast the following morning.–Karen Mordechai
Easy Apple Cranberry Sauce
- Quick Glance
- 15 M
- 30 M
- Serves 6 to 10
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Recipe Testers Reviews
I have to admit that cranberry sauce—homemade cranberry sauce—is one of my favorite parts of the Thanksgiving meal. This apple cranberry sauce is quick to put together and results in a delightfully tangy and sweet relish or sauce.
I used an Empire apple, which is crisp and tart, in the relish. Next time I make this, I will cut the lemon even smaller. A few bites were bitter due to the peel. This recipe will probably serve 10 people if it’s used as a condiment, fewer if it’s eaten with a spoon. I chilled it overnight and found the flavor improved. A few pieces of crystallized ginger might be a nice addition to the recipe, although it’s lovely as-is.
As I’d purchased a Costco bag of cranberries and had plenty berries still left, I made the relish a second time. This time I cut the sugar in half and added 1 tablespoon chopped crystallized ginger. I actually liked the recipe with less sugar better. The cranberry flavor was more pronounced, and it wasn't too tart. I’ve been eating it out of the jar.
This apple cranberry sauce came together quickly with ingredients found in the pantry. The taste is lovely—a tart sweetness. A great addition to my repertoire of side dishes for pork roast!
I used a Honeycrisp apple and simmered the ingredients for 20 minutes.
What a difference a lemon makes! Using this apple cranberry sauce, you get the deliciousness of cranberry relish without the cloying sweetness, a big plus for those of us who are fans of cranberries in part because of the tartness of the berry. Where so many recipes go wrong is where this one goes right, deftly maintaining its sweet-tart balance.
In 15 minutes, I had achieved a relish of sauce-like consistency. I wondered if it would thicken enough to work as a buttered toast spread in the morning. It did thicken up a bit overnight, but was still a little liquid-y for use as a toast spread. I nonetheless devoured 2 slices toasted walnut-raisin bread with a nice thick layer of the relish slathered atop. Despite it being a bit messy, it was a successful additional use for this relish.
The taste was terrific, and I'd just cook it down a little more next time to make a more solid relish and a more solid spread for toast. Additionally, I think I'd leave out the 1/2 teaspoon cinnamon, which did not seem to affect the flavor much.