Cranberry applesauce is a fun way to enjoy applesauce during the holidays! This “cranapplesauce” will make your mouth water and your home smell divine!
The only time I seem to cook with fresh cranberries is in November. But I want to change that because they are so amazing. It’s almost like every time I cook or bake with them I ask myself, “Why don’t I do this more often?!” From this cranberry applesauce to cranberry chutney and cranberry scones the possibilities are endless. I want to make it all!! Back to this cranberry applesauce though. Oh. my. god. I think I found Heaven on Earth.
Not only is this cranberry applesauce beyond delicious…the fresh cranberries are very healthful for us too. Cranberries are loaded with phytonutrients which have antioxidant and antimicrobial benefits. Woo!
A well-known benefit associated with cranberries is their ability to help maintain a healthy urinary tract and prevent UTIs. Beyond those benefits, cranberries also may help reduce inflammation in our bodies and help protect against cardiovascular health risks. Additionally, cranberries are rich in fiber and vitamin C. Using fresh cranberries – like in this recipe – can be somewhat intimidating at first. So, if you are buying dried or canned cranberries be mindful of the added sugars! It is all about how you consume fresh, frozen, or canned cranberries in your diet. Think beyond trail mix…try them with baked chicken, in wild rice or quinoa, or in your morning oats!
- 10-15 Granny Smith Apples, peeled, cored and chopped
- 1.5 cups fresh cranberries
- 1/2 cup white sugar
- 3/4 cup water
- Juice from 1 fresh lemon
- 2 tsp. lemon zest
- 2 tsp. fresh ginger, minced
- 1 cinnamon stick
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- pinch of nutmeg
- In a large sauce pan, cook all of the ingredients over medium-high heat from 15 minutes. Then continue to cook on low until apples get mushy and to the consistency you prefer. I mashed the applesauce with a potato masher!
- Serve warm or chilled. Keeps in fridge covered up for 5-7 days.