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Apple & Cranberry Sauce Recipe (Appelmoes met Veenbessen)


Apple & Cranberry Sauce Recipe (Appelmoes met Veenbessen)

Apple Sauce with Cranberries

Photo © Karin Engelbrecht
Blushingly pink and refreshingly tart, our cranapple puree goes particularly well with roast birds such as turkey, guinea fowl or chicken, and makes a nice match for roast pork, too. Fold the cranberries into the pureed apple for a subtle rosy hue or mash with the apples for a shock of seasonal scarlet.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: Makes one large bowl of puree.


  • 4 apples, peeled and diced
  • 2 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1 tbsp sugar
  • 1/2 cup frozen cranberries


Mix the diced apple with the lemon juice, cinnamon and sugar in a microwave safe dish. Place the cranberries on top of the apple mixture. Cover and microwave on high for five minutes or until the apple is soft. Leave to cool slightly, pick out the cranberries (optional) and then mash the apple mixture with a wooden spoon. Now fold in the cranberries. Cover with plastic wrap, chill and serve cold.


  • Avoid using metal implements when preparing or dishing up your apple sauce, because the metal can cause a reaction that taints the color and taste of the puree.
  • Add a seasonal touch by using speculaaskruiden (or pumpkin pie spices) instead of regular cinnamon.
  • You might also like our list of 20 Dutch Apple Recipes.

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