The cranberry part of Thanksgiving used to gross me out.  But thanks to this cranberry applesauce recipe, it’s my favorite part of the meal now!  And I don’t even like cranberries!!  I’m not exaggerating even a tiny bit…  This pairs so well with turkey–you might not even want to use gravy anymore!  You can also serve this with pork or chicken any time of the year–yum!

Give it a shot… maybe all of you cranberry-doubters (like me!) will give it a thumbs up, too.  I have a feeling this might become a Thanksgiving tradition at your table.  :)  Let me know how it goes!

Peel, core, and slice apples.  (I usually use Granny Smith apples)

Place the apples in a pot with the cranberries and water.

Cook (covered) until soft.

Add sugar, cinnamon, and cloves.  (mmm–smell the cloves!)

For a chunkier applesauce, you can mash by hand like this.  Or you can use a hand-mixer for a smoother consistency.

Serve warm or cold.  What a colorful addition to your Thanksgiving table!

Click here for a printable recipe: Cranberry Applesauce

4 large apples (about 2 lbs)  I usually use Granny Smith apples

1 1/2 – 2 cups whole cranberries

3/4 cup water

3/4 cup sugar

1/2 t. cinnamon

1/8 t. cloves

Peel, core, and slice apples.  Put them in a 3 quart saucepan with the cranberries and water.  Cook (covered) over medium heat until soft (about 10 minutes).  Add sugar, cinnamon, and cloves.  Simmer uncovered, stirring often, until sugar is well-dissolved and flavors are blended (about 5 minutes).  You can mash by hand, or for a smoother consistency, you can blend with a hand-mixer.  I personally like it chunky, but keep in mind that you will get some bites of the cranberries’ peels.  If that bothers you, then I recommend blending it up.

Serve warm or cold.  * I like it chilled myself.

Do you typically serve cranberries on Thanksgiving?  Or do you skip that part?  If you try this recipe, I think you will all be cranberry fans!  :)