Cran-Apple Sauce Recipe

4.5 2 3
Cran-Apple Sauce Recipe
Cran-Apple Sauce Recipe photo by Taste of Home
Publisher Photo

Cran-Apple Sauce Recipe

Read Reviews
4.5 2 3
Publisher Photo
I'm not a huge syrup fan, so I pour this sauce over my pancakes instead. It goes great with all kinds of cake, too. —Stella Kalynchuk, Whitehorse, Yukon
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min. + cooling

Ingredients

  • 1 cup fresh or frozen cranberries
  • 6 large apples, peeled and coarsely chopped
  • 1/2 cup sugar
  • 1/3 cup apple juice
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground coriander

Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until apples are tender. Remove from heat and cool slightly. Puree mixture in food processor. Cover and refrigerate. Yield: about 4 cups.
Originally published as Cran-Apple Sauce in Country Woman September/October 1992, p31

Nutritional Facts

1/2 cup: 124 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 0 protein.

  • 1 cup fresh or frozen cranberries
  • 6 large apples, peeled and coarsely chopped
  • 1/2 cup sugar
  • 1/3 cup apple juice
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground coriander
  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until apples are tender. Remove from heat and cool slightly. Puree mixture in food processor. Cover and refrigerate. Yield: about 4 cups.
Originally published as Cran-Apple Sauce in Country Woman September/October 1992, p31

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Akita.SheWalksOnIce User ID: 7255198 11875
Reviewed May. 8, 2013

"It's a very special taste, we love it!"

MY REVIEW
Mrs_T User ID: 941931 16654
Reviewed Jan. 21, 2012

"We really liked the flavor of this cran-apple sauce, but I didn't even bother to puree it; just mashed it a bit with a potato masher. We found it to be delicious served warm with roast pork for Christmas dinner, although it is also good cold. A definite keeper recipe!"

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