Apple Cranberry Sauce

Fresh cranberries and chopped apples simmer with honey, fresh ginger, orange, and balsamic vinegar for a tart, fruit-forward holiday sauce.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 153kcal

Author Katie G.

Combine all of the ingredients in a medium saucepan.
Cook over medium-low heat for 18 to 20 minutes, until the fruit is tender and the liquid has thickened. The sauce will thicken as it cools. Serve chilled or at room temperature.

Chop the apples into small, even pieces so they soften at the same rate. Smaller pieces will blend into the sauce more, while larger pieces leave more noticeable texture.
The sauce should still look slightly loose when you remove it from the heat because it will continue to thicken as it cools.
Make the sauce 1 to 2 days ahead. Let it cool completely, store it covered in the refrigerator, and serve it chilled or bring it to room temperature before serving.
Freeze the cooled cranberry sauce in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before serving.

Want more details? Scroll up for step-by-step instructions, tips, and variations.