Rachael Ray's Cran-Apple Sauce

Name: Rachael Ray's Cran-Apple Sauce
Yield: 6 to 8
Ingredients: 2 large sweet-tart apples, such as Honeycrisp, Braeburn, or Northern Spy—peeled, cored, and cut into 1-inch pieces; 1 bag (12 oz.) whole cranberries (about 1 1/2 cups); 1 cup apple cider, apple juice, or water; ¼ cup (packed) light or dark brown sugar; ¼ cup sugar; ½ tsp. kosher salt; Juice of half a small lemon (about 1 tbsp.)

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Toss everything in a saucepan, cook, and serve!

By Rachael Ray

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

Gallery

Credit: Photography by Christopher Testani

Recipe Summary

Yield:

6 to 8

Ingredients

2 large sweet-tart apples, such as Honeycrisp, Braeburn, or Northern Spy—peeled, cored, and cut into 1-inch pieces
1 bag (12 oz.) whole cranberries (about 1 1/2 cups)
1 cup apple cider, apple juice, or water
¼ cup (packed) light or dark brown sugar
¼ cup sugar
½ tsp. kosher salt
Juice of half a small lemon (about 1 tbsp.)

Directions

Step 1
In a medium saucepan, bring all of the ingredients to a boil over medium-high heat. Reduce the heat to medium and cook, stirring often, until the sauce thickens and the apples are very tender, about 25 minutes.

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Rachael Ray's Cran-Apple Sauce

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Recipe Summary

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Rachael Ray's Cran-Apple Sauce

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Rachael Ray's Cran-Apple Sauce