Looking for a new twist on homemade applesauce? Try this spiced cranberry applesauce.
It is a delightful change to unsweetened applesauce. You'll love it with baked ham, pork chops, latkes, turkey, or just by itself. The cranberries give the applesauce a gorgeous jewel color, which is very welcoming during the holidays of Thanksgiving, Christmas, and Easter.
How long does spiced cranberry applesauce last?
It will last 10 days to 2 weeks stored in an airtight container in the fridge. You can freeze applesauce for up to two months. First, cool completely on the counter, then pour into an airtight container. Remember to leave a ½ inch headspace to allow for expansion.
What apples are best for homemade applesauce?
- Golden Delicious
- Granny Smith
What do you eat with this recipe?
- Baked ham, roast pork, braised pork chops, pork sausages
- Latkes at Hanukkah
- Topping for oatmeal
- Topping for vanilla ice cream
- Use it as an alternative for cranberry sauce with roasted turkey
Does applesauce go bad in the heat?
Since homemade applesauce has no preservatives in it, it is best to not to keep it out for more than two hours. Refrigerate or freeze any leftovers from a holiday meal.
How can I make this in the slow cooker?
- Core and quarter the apples (no need to peel them) and place in the slow cooker.
- Make the spice sachet. See below for pictures.
- Add the fresh or frozen cranberries, apple juice, apple cider vinegar, brown sugar, and kosher salt to the slow cooker. Stir to combine.
- Nestle in the spice sachet, cover the slow cooker, and cook on high for 4 hours, stirring twice.
- Remove the spice sachet. Puree the applesauce with an immersion blender, food processor, food mill, or blender.
How to Make
Gather all the ingredients.
To make the spice sachet, cut a square piece of cheesecloth. Add 2 teaspoons of pickling spices, one cinnamon stick, and one inch of peeled fresh ginger.
Gather up the ends and tie it securely with a piece of kitchen string.
Prep the apples by washing, coring, and quartering them. Place the apples, cranberries, brown sugar, and kosher salt into the pot, then stir in the apple juice and apple cider vinegar.
Nestle the spice sachet into the apples, then cover and bring to a boil over medium high heat. Turn the heat down to medium low, and let the apples cook for 20 to 25 minutes or until soft.
Discard the pickling sachet.
Puree the apple cranberry mixture in small batches in a blender, food processor, immersion blender, or food mill.
Serve warm or cold with baked ham, pork chops, latkes, or just eat by itself as a snack or for dessert. This recipe is a pleasant twist to the traditional. If your kids love applesauce, you'll have to try this!
- Don't have any apple juice? Use apple cider, cranberry juice, or orange juice.
- Want other add-ins? Try strips of orange and lemon peel.
- Don't want to add sugar? Leave it out. If necessary, add one tablespoon of your favorite sweetener after it's done cooking.
- Want to subtly change the taste? Use more than one kind of cooking apple.
- No time to puree? If you want a chunkier version, mash with a potato masher or the back of a large slotted spoon. Remove peels.
- Leave the skins on the apples. It makes it easier, quicker, and provides more fiber - just make sure to puree.
- Is yours too watery? Leave the lid off and let some of the liquid evaporate while the pot simmers on the stove.
- 1 pound of apples is equal to 2 large apples, 3 medium, or 5 small apples.
- Having a dinner party? Serve it in small ramekins for each guest to use with their pork.
This cranberry applesauce would taste great with these other dishes.
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Spiced Cranberry Applesauce Recipe
For the Spice Sachet
- 1 cinnamon stick
- 2 teaspoons pickling spice
- 1 small piece of ginger root, peeled
- piece of cheesecloth
- length of string for tying
For the Spiced Applesauce
- 4 tart Granny Smith apples, cored and quartered, leave peels on
- 2 cups cranberries, fresh or frozen
- 2 tablespoons brown sugar
- 2 cups apple juice
- ⅓ cup apple cider vinegar
- 2 pinches kosher salt
- Cut a piece of cheesecloth large enough to hold the spices. Lay the cinnamon stick, pickling spices, and fresh ginger root on the cheesecloth, gather up the corners, and tie securely with string.
- Add the quartered apples, cranberries, brown sugar, apple juice, and apple cider vinegar to a Dutch oven set over medium high heat. Mix until combined.
- Place the spice sachet in the pan, cover, and bring to a boil. Then, turn the heat down and simmer for 20-25 minutes, until the apples are very soft.
- Discard the sachet, then puree the apple-cranberry mixture in a blender or food processor until smooth. Do it in a few batches if you don't have a powerful blender.
- Pour the spiced applesauce into a serving bowl and serve warm with a baked spiral ham or pork chops.
- Use more than one kind of cooking apple for a subtle change in taste.
- If you want a chunkier version because of time, mash with a potato masher or the back of a large slotted spoon. Remove peels.
- If you choose to leave the skins on the apples make sure to puree.
- If you leave the lid off the pot and let some of the liquid evaporate while it simmers, it will thicken.
- 2 large apples, 3 medium, or 5 small apples are equal to 1 pound of apples.
This post was originally published on October 12, 2017.