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easy cranberry sauce with apples in small bowl

Cranberry Sauce with Apples 

Beth Allingham
This is the easiest recipe for cranberry sauce ever, with only two ingredients - three if you make the version with apples. Both are delicious!
Prep Time 10 mins
Cook Time 30 mins
Course sauce, Side Dish
Cuisine American
Servings 6 servings


With apples

  • ½ to ¾ cup sugar
  • ½ cup water
  • 1 12 ounce package (about 3 cups) fresh cranberries, picked over
  • 1 cup cooking apples peeled (optional), cored and diced. I like to use Jonathan or Cox’s Pippin if I have any left over from the Fall apple season. If not, Granny Smith work well.

Without apples

  • ¾ to 1 cup sugar
  • 1/2 cup water
  • 1 12 ounce package (about 3 cups) fresh cranberries, picked over


  • In a medium saucepan, bring sugar, water, and cranberries to a simmer. 
  • If making the apple version, stir them in. Simmer until the fruits are soft enough to mash, about 30 minutes.
  • Using a vegetable masher, mash to your desired consistency. If it is not yet as thick as you’d like, heat on low. The sauce will also thicken slightly upon cooling. 
  • Pack into jars. Sauce will keep in the refrigerator for 5-7 days. Freeze it if you will not be consuming it during that time.
Keyword apples, cranberry sauce, easy recipe, fresh cranberries, low-sugar, slow cooker option, stovetop, Thanksgiving side dish, vegan
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