If you want a fresh twist on the usual canned cranberry sauce this holiday, try this Cranberry Apple Sauce with Marsala. It combines tart cranberries with tender apple pieces and a touch of Sicilian Marsala wine for a balanced, slightly boozy flavor and satisfying texture.
Each year I like to prepare more than one cranberry version for Thanksgiving — a classic orange cranberry and an inventive variation. This cranberry-apple version sits in between: cranberry and apple are a classic pairing, and marsala adds a subtle depth that complements the fruit. The apples lend sweetness, body, and a chunky texture that contrasts nicely with the smoothness of a traditional sauce. The lighter color from the apples also provides visual variety on the holiday table.
So Easy to Make
This sauce is simple: combine the ingredients, simmer until the cranberries pop and the mixture thickens, then cool. It can be made up to a week ahead and stored in the refrigerator, which helps reduce last-minute stress on the big day.
If you’ve never made cranberry sauce from scratch, this approachable recipe is a great place to start. Enjoy!
Ingredients
Make this Cranberry Apple Sauce with Marsala using the following:
- Fresh cranberries (frozen can be substituted)
- Marsala wine — dry or sweet; it adds signature flavor and liquid to help the cranberries break down
- Apples — any variety; chopped to add texture, sweetness, and fiber
- Orange juice and orange zest — provide bright citrus flavor and necessary liquid
- Sugar — balances the cranberries’ tartness; adjust to taste
A complete ingredient list with exact amounts appears in the recipe section below.
Step-By-Step, Pro-Tips Included!
Main steps to make Cranberry Apple Sauce with Marsala:
- Gather and prep ingredients. In a saucepan, combine chopped apples, marsala wine, sugar, and orange juice over medium heat. Stir until the sugar dissolves and the alcohol taste cooks off (a couple minutes).
- Stir in the cranberries and bring to a boil, then reduce to a simmer. After a minute or two the cranberries will pop; mash them lightly with a fork or potato masher to reach your preferred consistency. Simmer a few more minutes — less time for chunkier sauce, more for smoother.
- Remove from heat, stir in orange zest, and let cool to room temperature before serving.
- Pro tip: Make the sauce up to one week in advance to ease holiday prep.
- Pro tip: Garnish with long strands of orange zest for a pretty presentation.
Recipe Variations for Cranberry Apple Sauce with Marsala
Try these variations:
- Change the sweetener: Substitute brown sugar, maple syrup, coconut sugar, agave, or another preferred sweetener.
- Use frozen cranberries: Frozen work fine when fresh are unavailable.
What to Serve With Cranberry Apple Sauce with Marsala
This sauce pairs beautifully with roast turkey, baked ham, and classic holiday sides. It’s also versatile beyond the holiday table:
- Use as a sandwich spread with leftover turkey.
- Mix into mayonnaise for a creamy, fruity sandwich condiment.
- Serve alongside cheeses on a cheese board.
- Try it as a twist on PB&J by spreading it on bread with peanut butter.
Kitchen Tools & Cookware for Cranberry Apple Sauce with Marsala
Helpful tools:
- Cutting board and non-slip mat
- Sharp chef’s knife
- Measuring cups and spoons
- Mixing bowls and a colander
- Microplane zester and a whisk
- Potato masher and a wooden or silicone spoon
- 10″+ sauté pan or a medium saucepan
- Large serving bowl and utensils
Cranberry Apple Sauce with Marsala
Ingredients
- 1 heaping cup finely chopped apples
- 1 cup dry or sweet Marsala wine
- 1 cup sugar (adjust to taste)
- Juice and zest from 1 large orange (about 2–3 Tbsp zest and ½ cup juice)
- 1 pound cranberries, rinsed
Instructions
- Gather and prep all ingredients.
- In a medium saucepan over medium heat, combine the apples, Marsala, sugar, and orange juice. Simmer 2–3 minutes until the sugar dissolves and the alcohol taste has cooked off.
- Stir in the cranberries, bring to a boil, then reduce to a simmer.
- After 1–2 minutes the cranberries will begin to pop. Mash them with a fork or potato masher to your desired chunkiness. Continue simmering for about 7–8 minutes total; simmer less for chunkier sauce, more for smoother.
- Remove from heat, stir in the orange zest, and let cool to room temperature before serving. Buon appetito!
Notes
- Garnish: Finish with extra orange zest or long strips of orange peel before serving.
- Make ahead: Refrigerate up to one week to simplify holiday prep.
- Storage: Keep in an airtight container — up to 4 weeks in the refrigerator or up to 3 months in the freezer.
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