Pioneer Woman Apple Cranberry Sauce

Pioneer Woman apple cranberry sauce is an easy holiday side made with fresh cranberries, Granny Smith apple, and orange zest, ready in just 25 minutes. That makes it a great make ahead dish for Thanksgiving dinner, Christmas potluck, or any fall gathering, since you can prep it two weeks early.

The key step is pulling the saucepan off heat while the fruit is still chunky, because the sauce keeps thickening as it cools. If you wait until it looks thick in the pot, you end up with stiff jam instead of a glossy, spoonable sauce.

Fresh Granny Smith apple chunks and orange zest give this cranberry sauce a bright, layered flavor you won't find in a basic recipe. Because the apple holds its shape through cooking, every spoonful has soft berries alongside a bit of crisp bite.

Pioneer Woman Apple Cranberry Sauce

4.0 from 1 vote

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

447

kcal

A sweet-tart chunky sauce simmered on the stovetop until the cranberries burst, then cooled to a glossy finish with apple and citrus throughout.

Ingredients

• 1 (12-oz.) bag fresh or frozen cranberries, thawed
  

• 1 3/4 c. granulated sugar
  

• 1 c. apple juice or cider
  

• 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
  

• 1 orange, zested and juiced

Directions

• Combine the ingredients: Add the cranberries, sugar, apple juice, diced apple, orange zest, and orange juice to a medium saucepan over medium-low heat.
• Cook until chunky: Stir frequently and cook for 12 to 15 minutes, until the cranberries burst and the mixture thickens while the fruit stays chunky. Once it reaches that point, remove the saucepan from heat and let it cool completely, since the sauce thickens more as it sits.
• Store and serve: Spoon the cooled sauce into an airtight container and refrigerate until ready to eat, then serve chilled or at room temperature.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Microplane zester grater, Zulay metal lemon squeezer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried cranberries instead of fresh ones?

Dried cranberries won't work here, because they've been sweetened and dehydrated, so they won't burst and release juice like fresh ones do. If you only have frozen on hand, just thaw them before adding to the pan.

How long does apple cranberry sauce last in the fridge?

It keeps well in an airtight container in the fridge for up to two weeks, which is why it works so well for holiday prep. And the flavor actually deepens after a day or two, so making it early works in your favor.

Can I make apple cranberry sauce in a slow cooker?

You can cook it on low for about 2 to 3 hours, stirring once or twice, until the cranberries burst and the sauce thickens. But a slow cooker won't reduce the liquid as fast, so leave the lid off for the last 30 minutes to get the right consistency.

Why did my cranberry sauce turn out too thick?

You probably cooked it too long before pulling it off the heat, since the sauce continues to thicken as it cools. So it should still look a bit loose in the pan when you stop cooking. If it has already set too firm, stir in a tablespoon of apple juice at a time until it loosens up.

Can I reduce the sugar in this cranberry sauce?

You can cut the sugar to about 1 1/4 cups and still get a sauce that sets, though it will taste more tart. But going below that amount makes it harder to thicken, so add sugar back a tablespoon at a time if the tartness is too strong.