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Apple Pie Filling Cranberry Sauce

Apple Pie Filling Cranberry Sauce

This cranberry sauce with homemade apple pie filling is a beautiful and delicious addition for your holiday table.
5 from 1 vote

Ingredients

For the Apples Pie Filling:

  • 3 medium-size Granny Smith apples (or other type of tart apple), peeled and cored
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (packed) brown sugar (dark or light)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 pinches ground cloves
  • 1 tablespoon chilled butter cut into small cubes

For the Cranberry Sauce:

  • 1 bag (12 ounces) fresh cranberries
  • 1 cup water
  • 1-1/2 cups granulated sugar
  • 1 whole lemon (juiced)

For the Apple Pie Filling Cranberry Sauce:

  • Apple pie filling (cooled)
  • Cranberry sauce (cooled)

Instructions

For the Apple Pie Filling:

  • Peel the apples and cut the flesh away from the core. On a cutting board, lay the apples cut-side down and cut them into pieces that are about 1-inch square.
  • To a medium-size bowl, add the cut apples and lemon juice. Mix together so that all of the pieces of apple are coated with lemon juice.
  • To the bowl, add brown sugar, ground cinnamon, ground cloves, and ground nutmeg. Mix together until the pieces of apple are coated with the cinnamon and sugar mixture.
  • Transfer the apple mixture to a small to medium-size baking dish. Top with small cubes of butter. Cover the baking dish with an oven-proof lid or foil, and bake in a preheated oven (at 350 degrees F.) until the apples are cooked through (about 35 minutes).
  • After baking the apples, remove the lid on the baking dish and let the apples cool to room temperature.
    While the apples are baking, make the cranberry sauce.

For the Cranberry Sauce:

  • Rinse the cranberries in a colander and set aside.
  • To a medium-size pot, add water, fresh lemon juice and sugar. Heat the pot on medium heat and stir.
  • Bring the mixture to a low boil. When the sugar dissolves, turn the heat down to low. To the pot, using a large spoon, carefully add the cranberries.
  • Stir and turn the heat up to medium heat. When the cranberries start to boil, turn the heat down to a low simmer and cover with a lid.
  • Let simmer for about 7 minutes or until the desired consistency is reached. As the cranberry sauce cools, it should set and thicken a bit.
    I like to cook the cranberry sauce up to the point to where it's still a little saucy because as it cools, it generally turns to a more "jellied" type consistency.
  • Let the cranberry sauce cool to room temperature.

For the Apple Pie Filling Cranberry Sauce:

  • Once the apple pie filling and cranberry sauce are cooled, transfer them to a medium-size mixing bowl. Using a spatula or a large spoon, mix together.
  • Serve chilled, warm or at room temperature. For holiday color, garnish with fresh mint leaves. Store leftovers in the refrigerator.

Notes

TIP:

  1. As the cranberry sauce cools, it should thicken a bit.