Try this Easy Cranberry Applesauce Recipe recipe
- Carbohydrate 211.502411391207 g
- Cholesterol 0 mg
- Fat 1.70581375 g
- Fiber 18.5418756691304 g
- Protein 2.21455750033212 g
- Saturated Fat 0.50793975 g
- Serving Size 1 1 recipe (1469g)
- Sodium 14001.5364151509 mg
- Sugar 192.960535722077 g
- Trans Fat 0.709814625 g
- Calories 810 calories
Step-by-step
- In a large sauce pan add Water, lemon juice and sugars.
- Stir over medium heat until sugar is dissolved.
- Add cinnamon, cloves and nutmeg.
- Add cranberries and apple slices.
- Bring to a boil and then reduce heat and simmer for 30 minutes.
When working with a single heavy-bottomed saucepan to process raw fruit, thermal conductivity dictates whether the sugars caramelize evenly before the solids soften. Red Delicious apples offer a high water content and mild sweetness, which acts as a structural counterweight against the assertive natural acidity and pectin density of fresh cranberries. Controlling the rate of evaporation during the initial simmer prevents the bottom from scorching while allowing the fruit cells to rupture fully. Adjusting the batch size requires proportional scaling of both the liquid and the dry spices to maintain the proper brix-to-acid ratio.
The Role of Pectin and Acid in Reduction
Cranberries contain high levels of naturally occurring pectin, a structural heteropolysaccharide that thickens the mixture as water evaporates over medium-low heat. Adding the lemon juice at the start is critical because the acid lowers the pH, enabling the pectin molecules to form a stable gel network rather than separating into a watery mash. Simmering the sliced apples and whole cranberries together for thirty minutes breaks down the cellular walls of both fruits simultaneously, yielding a uniform consistency without requiring mechanical pureeing equipment.
- If the sauce thickens too quickly before the apple slices are tender, stir in two tablespoons of water at a time.
- Store the finished sauce in a non-reactive glass container for up to five days in the refrigerator.
- Substitute bottled lemon juice with freshly squeezed juice at a one-to-one ratio for brighter top notes.
