Apple Cranberry Sauce

There's something so festive about cranberries, in particular fresh cranberries. This year I added fresh mcintosh apples to a classic cranberry sauce and the result was the perfect mixtre of sweet and savoury. During the cooking the apple broke down just enough to blend with the cranberries, but it remained chunky enough enough to give a nice mouth feel with each bite. The apple, cranberry and orange ingredients pack a seriously fruity punch.

Apple Cranberry Sauce ©

Although the holidays are over, we're still eating this sauce, we've since been using it on chicken, duck, pork and even fish. In my family, we don't only eat this during the holidays, we eat this all year long Thanks to the apples that I received from the Ontario Apple Growers Association, I was able to make enough to keep up supplied for the year and I was able to give each of my holiday guests a jar to take home with them.

Apple Cranberry sauce ©

Disclosure: I received the apples that I used for this dish from the Ontario Apple Growers Association, and I was asked to blog about my experience with the apples. Please note, the opinions expressed within are my own. 

Apple Cranberry Sauce

yield: 3 Cups  prep time: 15 minute(s)
cook time: 30 minute(s)  total time: 45 minute(s)


1 cup
White Sugar
1 teaspoon
Grated Orange Rind
1 cup
Orange Juice
1 package
Fresh or Frozen Cranberries (300g)
1⁄2 teaspoon
1⁄4 teaspoon
Cloves, ground
1⁄4 teaspoon


1. Peel and core applies and cut into wedges.

2. In a saucepan, bring sugar, orange rind and juice to boil. Then add apples, cranberries, cinnamon, cloves and salt. 

3. Reduce heat and simmer until thick enough to form a mound on a spoon, about 30 minutes.