Chunky applesauce recipe with cranberries and mint – gluten free

Chunky applesauce recipe with cranberries and mint

Chunky Applesauce with Cranberries and Fresh Mint
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  • 4-6 lbs of crisp apples
  • ground cinnamon to taste
  • granulated sugar to taste
  • 1/2 cup fresh cranberries, lightly steamed
  • fresh mint leaves
panna cooking


  1. Peel and core apples and cut into small cubes. Put into a heavy pan with 1/2 inch water. Cook over medium heat, stirring frequently.
  2. When the apples start to soften, add cinnamon to taste. If the apples need sweetening, add sugar, a tablespoon at a time.
  3. Remove from heat when the apples are soft but still retain their shape. Cover and let stand for one hour before refrigerating until ready to serve.
  4. To serve, top the applesauce with cranberries and snippets of mint. Garnish with a spring of fresh mint.


I substituted dried cranberries for fresh.


Chopped Apples

I found this recipe in The Romantic Prairie Cookbook.


  1. my grandma made applesauce every year and I remember eating it at Thanksgiving, especially when I was younger and picky about other foods. I bet those dried cranberries really added a nice tart flavor and a bit of texture.
  2. Mike Davis says:
    Yumm! Amazingly simple-- we will be doing this--thanks!


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