Chunky Cranberry Applesauce

Two great native Massachusetts fruits in one delicious dish: a tart and chunky applesauce made rich, rosy, and beautiful by the addition of cranberries. It’s incredibly versatile, too: you can eat it straight, layer it with yogurt for a breakfast parfait, or serve it alongside your holiday turkey or ham. 

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Hands-on time: 15   |    Total time: 30   |    Makes: 4 Servings


Cutting Board
Sharp knife (adult needed)
Measuring cup
Measuring spoons
Medium-sized pot
Potato masher or fork
Lidded container


4 unit Granny Smith or other tart apples, peeled (if you like), and diced
1⁄2 cup fresh or frozen cranberries
1⁄4 cup water
3 tablespoon maple syrup


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Place all of the ingredients in the pot, cover and cook over medium-low heat until the apples are tender, about 30 minutes.
  2. Coarsely mash (using a potato masher or fork) and set aside to cool until just warm.
  3. Serve right away, or put it in the container and refrigerate until cold.

Cranberries, which are native to North America, are a crucial ingredient in a number of traditional Native American recipes