Total Time
Prep 5 mins
Cook 30 mins

Recipe from Williams Sonoma. This became an instant family favorite and is now a tradition at Thanksgiving dinner.


  1. Sort the cranberries, discarding all the soft ones and removing all stems. Peel and core apple, then dice into small pieces.
  2. In a saucepan, over medium-high heat, combine all ingredients, and bring to a boil.
  3. Reduce heat to medium-low and simmer gently, partially covered, about 15-20 minutes. The sauce should have thickened, the apple tender and the cranberries burst.
  4. Transfer to a bowl to cool before serving.
  5. This may be stored in refrigerator but should be room temperature to serve.
Most Helpful

Very good combination. I love cranberry sauce and always stack up on cranberries in November/December to be able to enjoy it all year round. The only thing I would change in this recipe is a little less water, maybe just one cup.
Thanks for posting.
Made for P-A-R-T-Y, December 2011.

Chef Dudo December 04, 2011

Absolutely love this sauce. I made it last year for Thanksgiving and I just made some today to have with our Christmas dinner next week. I am not a cranberry sauce eater, but this is fantastic!

Genevason December 16, 2007