Apple-Orange Cranberry Sauce

Granny Smith apples build on the already tart and sweet profile of cranberry sauce, and the addition of extra orange juice and orange zest gives adds a brightness. [Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Apple-Orange Cranberry Sauce

About This Recipe

Yield:serves 8
Active time:15 minutes
Total time:45 minutes
This recipe appears in: Sauced: Five Cranberry Sauce Variations for Thanksgiving


  • 12 ounces fresh or frozen cranberries
  • 2 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch chunks
  • 1 cup white sugar
  • 1/2 cup orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon Kosher salt


  1. 1

    Combine cranberries, apples, white sugar, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Serve cold or warm.

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