Cranberry Applesauce (Instant Pot + Stovetop)
This Cranberry Applesauce recipe features fresh cranberries, naturally sweet apples, cinnamon, and a little citrus and is completely healthy, low-fat, and sugar-free. It’s a perfect balance of sweet & tart, with a gorgeous jewel berry hue!
Why We Love This Recipe!
This cranberry applesauce is adapted from my classic Instant Pot Applesauce, which is also sugar-free. Both of these recipes are kid-friendly and you’ll love they are getting more healthy fruits in their diet.
For the holiday table, you may consider serving this in place of the usual cranberry sauce. It would be great with a Field Roast or served hot with a scoop of vanilla ice cream for dessert.
For breakfast, serve warm swirled in with cinnamon oatmeal topped with pecans, apple slices, and pure maple syrup for sweetener.
This recipe is super easy to put together and I’ve also included instructions for the crockpot in the recipe card. Both the Instant Pot and stovetop method will be done in about 30 minutes from start to finish.
Ingredients You’ll Need
- For the apples, I would stick with using sweeter apples to balance out the tartness of the cranberries, but if you love tart, go for green apples. I peeled my apples here, but you can leave the skin on; it is more beneficial and adds extra fiber.
- Add-ins: There are a few optional tasty add-ins, like ginger for extra zing or apple cider vinegar for a little tang. You can also add orange zest or orange juice for variation. You’ll find plenty of ways to vary it up, keeping it fresh and workable!
How to make Instant Pot Cranberry Applesauce
- Start by placing the quartered apples, then cranberries, lemon juice, apple/orange juice or water, and cinnamon stick in the insert of a 6 qt. Instant pot (shown above).
- Attach the lid and make sure the vent is in the SEALED position (I can’t tell how many times I’ve forgotten this step). Push the PRESSURE COOKER button and manually set the time for 5 minutes.
- When done, let the steam vent on its own. This takes about 6 minutes. Move the vent to open, being careful not to burn yourself, as there may still be steam left. Remove the lid and let cool a bit (shown below, left).
- Remove the cinnamon stick and mash with a potato masher or the back of a slotted spoon until the desired consistency (shown below, right). For a smoother applesauce, once cooled a bit, use an immersion blender or transfer to a high-speed blender or food processor.
How to make stovetop Cranberry Applesauce
- In a large pot, add the chopped apples, cranberries, lemon juice, apple/orange juice or water, and cinnamon stick. Cook over medium heat, stirring frequently, for 15 – 20 minutes or until the apples are very soft and/or the berries pop.
- Remove the cinnamon stick and mash with a potato masher or the back of a slotted spoon until desired consistency. Once cooled a bit, use an immersion blender, high-speed blender, or food processor for smooth applesauce. (You can also use an immersion blender.)
And that’s it—no matter what method you use to make your applesauce, it’s easy, healthy, and delicious!
Can applesauce be frozen?
Yes! You can store your homemade applesauce in the refrigerator in an airtight container for up to 1 week (shown below) or freeze it for up to 2 months in a freezer-safe containers. (affiliate link). Leave at least 1/2 inch headspace at the top, as applesauce will expand when frozen.
More Instant Pot Recipes!
If you love using your Instant Pot, try these other pressure cooker recipes. Pressure cooking has many wonders, and these easy Instant Pot recipes are ready to be bookmarked!
- Instant Pot Applesauce
- Instant Pot Mashed Potatoes
- Healthy Baked Beans – Instant Pot
- Cuban Black Bean + Mango Bowl – Instant Pot
If you try this easy cranberry applesauce recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCRANBERRY APPLESAUCE (INSTANT POT + STOVETOP)
Made with fresh cranberries, naturally sweet apples, cinnamon, a little citrus, it’s completely healthy, low fat and sugar free. It’s a perfect balance of sweet and tart, with a gorgeous jewel berry hue!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Makes 4 – 4 1/2 cups, serving size 1/2 cup 1x
- Category: Sides, Snacks
- Cuisine: Vegan
Ingredients
- 3 – 4 lbs apples (pref. a sweet variety, fuji, honey crisp, macintosh, gala, delicious), about 6 – 8 large, peeled, cored, and chopped (see notes)
- 2 cups fresh or frozen cranberries
- 1/2 cup water or apple/orange juice (or any combo)
- 1 lemon, juice of
- 1 large cinnamon stick or 1 teaspoon cinnamon
Optional tasty add-ins:
- 1 teaspoon fresh grated ginger or ginger powder
- use apple cider vinegar in place of, or in combo with the water/juice
Instructions
INSTANT POT:
- Place the quartered apples, than cranberries, lemon juice, apple/orange juice or water, and cinnamon stick in the insert of a 6 qt. Instant pot.
- Attach lid, and make sure vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set the time for 5 minutes.
- When done, let the steam vent on it’s own, takes about 6 minutes. Move the vent to open, careful not to burn yourself as there may still be steam left. Remove lid and let cool a bit.
- Remove the cinnamon stick and mash with a potato masher or back of a slotted spoon, until desired consistency. Alternately, for a smooth applesauce, once cooled a bit, use an immersion blender or transfer to a high-speed blender or food processor.
STOVETOP:
- In a large pot, add the chopped apples, cranberries, lemon juice, apple/orange juice or water, and cinnamon stick, cook over medium heat, stirring frequently, for 15 – 20 minutes, or until the apples are very soft and/or berries pop.
- Remove the cinnamon stick and mash with a potato masher or back of a slotted spoon, until desired consistency. Alternately, for a smooth applesauce, once cooled a bit, use an immersion blender/high-speed blender or food processor.
SLOW COOKER:
- Add the diced apples to the bottom of the crockpot, add the cranberries, lemon juice, apple/orange juice or water and cinnamon stick.
- Set the slow cooker on high for 4 hours, stirring once or twice.
- Remove the cinnamon stick and mash with a potato masher or back of a slotted spoon, until desired consistency. Alternately, for a smooth applesauce, once cooled a bit, use an immersion blender/high-speed blender or food processor.
Serve warm or chilled.
Store your applesauce in the refrigerator for up to 7 days, or freeze in a freezer safe container for up to 2 months.
Makes 4 – 4 1/2 cups
Notes
If applesauce is not sweet enough after cooking, add 1 tablespoon of pure maple syrup at a time, until desired sweetness.
Cut the apples accordingly:
Instant Pot: Quartered is fine, you don’t really need to worry about the size since the pressure cooker will cook them well, no matter what size they are.
Stovetop: Best to chop or dice, the smaller the cubes, the quicker they cook.
Crock pot: Chop or quartered will do fine, since they will be cooking for up to 4 hours.
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Can this made with goji berries as well? I have dried goji berries that I need to find a place for. And for cranberries: it says fresh or frozen, but if you want to use them dried as well, should I pre-soak? In water? Applejuice? Let me know if you have any suggestions and I’ll try it out!
Great questions, Hannah! You can try goji berries and see how it goes. Sounds good! I don’t think you’ll need to pre-soak the goji berries or dried cranberries. The pressure cooker should be enough to warm them up and bring back moisture during cooking. I hope that helps. Let us know how it goes. It’s helpful to others as well!
Can this sauce be made with pears?
Yes, sure can!
I would like to can this recipe doubled. Do you have any suggestions?
Hi Diane, I would say you can easily double this recipe and cook for the same amount of time. I’m not familiar with canning so I’m assuming you have that part covered. Please let us know how it goes with your double batch. It’ll be super helpful to us and others!
I made this, using my slow cooker (Crock Pot). Beautiful AND delicious, it earned raves and two requests for the recipe. It’s a new staple, and not just for holidays.