Description
This homemade cinnamon applesauce recipe includes ruby-red cranberries for a delicious twist on a classic snack. Easy and healthier than store-bought and keeps for 7-10 days.
Ingredients
Scale
1 1/2 pounds Honeycrisp apples, cored and roughly chopped (about 3–4 medium apples)
1 1/2 cups whole cranberries
2 tablespoons fresh squeezed orange juice
1 tablespoon cinnamon
Scant 1/2 teaspoon pure liquid monk fruit drops (optional)
Instructions
- Cook the Fruit: Combine the apples, cranberries, orange juice, and cinnamon in a large pot with a lid. Cover and cook on medium-low until tender and fragrant, stirring occasionally, about 20-25 minutes.
- Let Cool: Remove from heat and let cool for ten minutes.
- Make the Applesauce: Add fruit mixture to a food processor and process on low, gradually increasing speed to high until desired consistency is reached. 1-2 minutes yields a smooth applesauce. Taste and sweeten with monk fruit drops if desired, processing until evenly sweetened.
- Serve and Store: Serve the cinnamon applesauce warm, at room temperature, or cold. Transfer to a glass jar and let cool to room temperature before covering and refrigerating for 7-10 days.
Equipment
Notes
For cinnamon applesauce without cranberries, omit the berries and add another apple to the recipe (about 2 pounds total).
Use the leftover cranberries to make Cranberry-Orange Relish.
