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Cranberry Clove Applesauce


  • 4 lbs. (approx. 10-11) naturally sweet apples (try any combination of Fuji, Honey Crisp, Gala, Golden Delicious, Pink Lady), cored & sliced, peel left on
  • 2 c cranberries, fresh or frozen
  • ½ c (for stove top) or 1/4 cup (for slow cooker) thawed apple juice concentrate
  • 1 tbsp fresh lemon juice
  • ½ tsp cloves


  1. STOVE TOP: Add apple slices, cranberries, apple juice concentrate, lemon juice and cloves to large pan. Bring liquid in bottom of pan to a boil over medium high heat, lower heat to medium, cover and cook for 45-60 minutes, stirring every 15 minutes, until apples and skin are soft.

  2. SLOW COOKER: Add ingredients, cover, and cook 3 hours on high or 5 hours on low, until apples and skin are soft. (Note: Slow cookers can vary; cooking times are approximate.)

  3. BLEND IT: Use an immersion blender (or blender or food processor) to blend the cooked apples into a sauce consistency with whatever texture you prefer--smooth or chunky. (The skin should blend in easily; if not, return to stove or slow cooker and continue cooking until softened enough to blend.)

  4. STORE IT: Refrigerate for up to 1 week or freeze for up to 1 year. Use water process canning to store it at room temperature for up to 1 year.

  5. FOR WATER PROCESS CANNING: Add hot applesauce to hot sterilized jars leaving ½" of headspace, and water process in water canner 15 minutes for pints & half pints, 20 minutes for quarts. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours. Store jars in dark, cool place for up to 1 year.

For canning safety:

  1. --Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at

  2. For general canning tips, go to

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