This healthy and easy recipe for Crock-Pot Cranberry Applesauce could not be better. With just 2 ingredients and a slow cooker it takes no time at all!
Crock-Pot Cranberry Applesauce
Applesauce is pretty much a a staple in our household. It is one of my kids favorites as a snack or as a quick side dish for lunch or dinner. My oldest daughter Hannah is the Queen of Tart in our household. She LOVES anything sour. You should taste the cranberry sorbet she made the other day. I thought my brain puckered when I tasted it!
So, I made this cranberry applesauce recipe with her in mind and did not add any additional sugar to it. It is tart but not TOO tart. If tart is not your thing, go ahead and add some sugar to your tasting near the end of cooking. Just taste, sweeten a little at time with some sugar, honey, splenda or your sweetener of choice and keep on tasting until you find your desired sweetness.
If you like things on the tart side, leave the sugar out and you will be a happy camper.
I just tossed this applesauce into freezer containers and put one in the fridge for eating now and one in the freezer for later.
If you would like to can this applesauce into jars for long term shelf stable storage fill sterilized quart or pint canning jars leaving 1/2 inch headspace. Process in a water bath canner in boiling water for 15 minutes for pint jars or 20 minutes for quart jars adjusting your time if you are above sea level.
I think this cranberry apple sauce would make for a great and EASY addition to your Thanksgiving or Christmas table!
Enjoy!
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| Servings | 8people |
| Prep Time | 15minutes |
| Cook Time | 4 - 6hours on LOW |
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- Peel, core and roughly chop apples and place in a 5 quart crockpot.
- Rinse and drain cranberries and add to apples and stir to combine.
- Cover crock-pot and cook on LOW for 4 - 6 hours or until everything is cooked and saucy.
- Add sweetener of your choice if desired, a little at a time and taste until you get the sweetness you want.
- For a chunky applesauce leave as is or blend in a blender or with a stick blender for a smoother consistency.
Store in refrigerator for up to 1 week or freeze for up to 1 year or can in jars in a water bath canner following canning instructions for regular applesauce.
I made this and it was delicious, however, I found many “remnants” of cranberries in the sauce. I just wonder how to get rid of those “things.”
Can a can of whole cranberries be used in place of raw cranberries ? The kind with gelatin in it, the can. It is hard to get raw cranberries when it isn’t a holiday that calls for cranberries.
Hi Janice, I have never made this with canned cranberries before so I cannot vouch for the substitution for sure. However, I think it might work. I would use the whole cranberry sauce found in cans rather than the cranberry jelly.
As far as cranberries being found in the grocery store when it is not the holidays…what I do I pick up several extra bags when they are on sale in November & December and just toss them in the freezer. The week after Christmas many of the grocery stores here put them on markdown so I can usually score several bags for about $0.75 each. We love cranberries outside of the holidays (my 17 year old daughter makes a really good cranberry sorbet) too.
If you try this recipe using canned cranberries let us know how it turns out for you!
Thanks for the recipe.
I adapted the recipe to add some agave necter and OMG!
I east like a desert now 🙂
Thanks Kaley! Sweetening with agave nectar sounds fantastic! I personally love it tart but adding some sort of sweetener makes it a yummy treat for sure! So glad you enjoyed the recipe!
I am looking to make this- how does the texture of the cranberries effect the sauce? Do the cranberries blend well even with the skin on them? Thank you!
The skins from the cranberries blend pretty well into the applesauce. I have never had a problem with it. But if you want you could run the cranberry applesauce through a strainer.