Cranberry Apple Sauce

Cranberry sauce from the can has always been an obligatory purchase on my family’s Thanksgiving table. My odd uncle would be the only one out of dozens of guests to dig his knife in it, because quite frankly, it is gross. Because of this, I was made to believe that I did not like cranberries. The jiggling cylinder of overly sweet mixture cranberry juice and high fructose corn syrup is always thrown away at the end of the night, yet reappears each year without fail. 

My opinion of cranberry sauce changed the day I decided to make my own. Finally, the cranberry sauce was a star on the table, and none of it ended up in the trash. My recipe is non-traditional in that it contains more than just cranberries and sugar. I decided to cut the tartness of the cranberries by adding apples and honey. I then toss in some warming spices, orange zest, and ginger for good measure. My mom visited a cranberry bog last year, and we are still using the stash of cranberries she brought back from Pine Barren Native Fruits

Curious if I was alone in my feelings toward cranberry sauce, I sent out a google survey, and received 71 of responses regarding other’s opinions on cranberry sauce. My survey asked the respondents if they like canned, homemade, both, or neither. It then asked for reasoning towards their choice. 

From my survey, the highest percentage of people liked homemade cranberry sauce. Seven percent of all who responded (5 out of 71 people) preferred canned. I received comments such as “I love fresh, homemade cranberry sauce with orange in it. We also buy a can of cranberry sauce, and it goes to waste!” and “I don’t care for the sweet gelatinous canned stuff from my childhood in the 1970s, when there was no other option served.  The variations for homemade cranberry sauce can be interesting too.” What I found most interesting, was those that chose that they like both the canned and homemade sauce, further stated, “Homemade is what I really like, but grew up with the canned stuff so it’s “traditional” and “Nostalgia for the canned and fresh for creativity and flavor”. 71.2% (52 out of 71 people) responded they like homemade, or both homemade and canned cranberry sauce. But, many of the people who responded they like both homemade and canned addressed their reasoning for liking both is the nostalgic feeling canned sauce brings. With these responses, I am concluding that the majority of people prefer homemade, but agree that the canned cranberry sauce is ‘nostalgic’, so they feel like they need it on the table too. Let’s start making homemade cranberry sauce ‘nostalgic’!

Cranberry sauce that I made and will freeze until my Thanksgiving dinner next week. 

Cranberry Apple Sauce

  • Servings: 6 cups
  • Print


  • 24 ounces cranberries
  • 5-6 apples, diced
  • 1 orange, zested
  • 1/2 teaspoon cinnamon
  • 2 inch chunk of ginger, grated
  • 1/4-1/2 cup honey (depending on preferred sweetness/tartness level)
  • 2/3 cup water
  • 1/4 teaspoon salt


  1. Add all ingredients to a pot.
  2. Cook over medium to medium-low heat for 30-40 minutes until the cranberries and apples are broken down.


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