Remember when I told you to freeze all those cheap cranberries after the Holiday season? Well you will be super glad you listened, because now you can quickly and easily whip up a batch of this delightful Clove and Cranberry Apple Sauce. And if you have an Instant Pot you can do it in about 10 minutes from start to finish! Don’t worry, if you didn’t buy up the cheap produce, you will still be able to find cranberries in the frozen section at your local store, and they aren’t that expensive.
I know I have told you before about our love/hate relationship with applesauce before (you can read more on that here), but in recent years I have become such a huge fan, as I use it in ALL of my baking now. It is the perfect sweetener, especially if you are totally over banana-flavored everything (I know I was when I first started subbing out refined sugars and didn’t know of any other alternatives). Plus it can also be used in place of eggs when you want to make something vegan – so it can come in super handy. Adding a little bit of extra flavor with the cranberries and cloves makes it perfect for making your fruit breads and muffins that little bit fancier as well. Yum!
Plus the addition of the cranberries makes this a beautiful popping pink color, which can definitely work wonders for the little ones! My daughter is especially impressed, as she is going through that ‘EVERYTHING has to be pink’ stage at the moment (where did that come from), and Cranberry Apple Sauce has elevated this snack from something boring to something super exciting she is more than happy to have on top of her yogurt at breakfast time or in the lunch box 🙂 Which is handy for me because it’s so quick to make. Win win!!
I love hearing from you, so be sure to let me know if you give this Clove and Cranberry Apple Sauce a try! Oh and if you don’t have an Instant Pot yet, then pop over to amazon and pick one up – it will change your life 😛
- 4 lbs naturally sweet apples, cored and sliced with the peel left on (try a combination of apple varieties)
- 2 cups cranberries, fresh or frozen
- 1/4 cup fresh lemon juice
- 1/2 tsp ground cloves
Pop all of the ingredients into the Instant Pot (or alternative pressure cooker)
Cook on manual for 5 minutes, and then allow pressure to release naturally before venting and removing the lid
If you have an immersion blender then blend right there in the pot, otherwise transfer the mixture to a blender and blend until you achieve the required consistency (I like mine to be super smooth).
Store in the fridge in an airtight container or freeze