Double Cranberry-Apple Sauce

We've made this sauce for perhaps 10 Thanksgivings in a row, and the whole family loves it every time! It seems to taste better the longer you keep it in the fridge. I would make it 2-3 days before you want to serve it.

We've always done the canned version before and people who didn't like it, LOVED this recipe.

I usually make a homemade cranberry sauce for Thanksgiving that most people pass up for the canned variety, so I decided to try this recipe this year. I did not have a lemon, so I subbed 1/2 cup or orange juice for the lemon and water. The flavor came out great, but I wasn't happy with the texture of the apples. If I make again, I might try blending it.

I have made this for the past couple of years for either Thanksgiving or Christmas! It was very good and presents well. Sure beats cranberry sauce out of a can!!

This has become the dish I'm expected to bring for Thanksgiving. In addition to tasting good, it has a beautiful color & smells wonderful while it's cooking.

have not tried this yet but plan to and im also gonna try using it in a sweet cornbread recipe...i think it sounds yummy..im sure with the apples the kiddos will even take part in it..

Brilliant recipe! The zest of lemon, texture added with dried cranberries and lovely apples makes this sauce a favorite. Have found even those who don't care for cranberries reaching for seconds.

I prefer plain cranberry sauce to this apple variety. Perfect if you need to stretch your cranberries for cranberry sauce OR if you need to strectch you apples for applesauce!

My family seems to be a canned cranberry sauce family. I tried making this recipe to entice them to fresh cranberry sauce this year, but it didn't go very well. This recipe makes a large portion. I thought it was fine, but there weren't a lot of second-helpings by other people.

Terrific!!!