Crock Pot Cran-Apple Sauce Recipe {Guest Post}

Hi everyone! I’m Sarah and I blog at The Pajama Chef. I am so excited to be guest posting today at Thriving Home. When Rachel contacted me to ask if I would share my Crock Pot Cran-Apple Sauce here, I was thrilled! And surprised–because I had kind of forgotten about the recipe, since I first shared it about a year ago. That may not seem like the ideal way to start out a post, insinuating that this recipe is forgettable… but let me tell you, this applesauce is anything but forgettable, once you’ve taken a bite.

crock pot cran-apple sauce recipe

I made up the recipe around Christmastime last year when I had leftover cranberries to use up. I know you can freeze them, but my freezer is always bursting at the seams with everything from my homemade chicken broth [that I really should blog about] to giant Sam’s Club size bags of frozen fruit to individual servings of leftovers for my husband to take for lunch. So I decided to throw some cranberries into a batch of my regular crock pot applesauce to see what happened… and it is AWESOME!

crock pot cran-apple sauce recipe

The result is a cross between chunky applesauce and cranberry sauce. It’s tart and sweet, looks fancy, but is so simple to make. This Cran-Apple Sauce is a great addition to your Christmas breakfast or dinner table, and is a great reason to throw a few bags of cranberries in your freezer after Christmas to tide you over throughout the winter months. In fact, I think I’m going to put cranberries on my grocery list for this weekend so I can whip up a batch to enjoy now. I hope you like it as much as we do! Thanks again to Rachel and Polly for inviting me here, and I’d love to see you over at The Pajama Chef. 🙂

Crock Pot Cran-Apple Sauce

[adapted from my own Crock Pot Chunky Applesauce]
click to print


  • 12 ounces cranberries [fresh or frozen], rinsed
  • 12 cups apples, roughly peeled and chopped [I used Gala and McIntosh]
  • 3/4 cup water
  • 3/4 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger


Place all ingredients in crock pot and stir well to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours. Don’t yield to the temptation to open the lid at all… it adds to the cooking time by releasing the heat. At the end of cooking, use a potato masher to crush apples and cranberries to desired texture, stir thoroughly and enjoy!

Time: 8 hours and 15 minutes [15 minutes active].

Yield: about 12 cups.

Note: Feel free to add extra brown sugar at the end if it isn’t sweet enough for you.

crock pot cran-apple sauce recipeSarah began blogging at The Pajama Chef in order to chronicle her adventures in and love of cooking and baking. Sarah is currently a graduate student at Indiana University working towards a Master of Library Science and a Master of Arts in African Studies. Sarah’s efforts in the kitchen would not be possible without the assistance of her husband, Ben, and his stellar dish-washing and sous-chef skills. Sarah and Ben were married in May 2009 and enjoy running, reading, involvement in a local church, and spoiling their kitties, Sheba and Misty. You can also find Sarah on Pinterest.


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