If you want a fresh alternative to the usual canned cranberry sauce for your holiday table, try this Cranberry Apple Sauce with Marsala. Bright, tart cranberries, tender apple pieces and a touch of Marsala wine combine for a sauce that’s flavorful, slightly boozy and wonderfully textured. It’s an easy, elegant side that adds variety to your Thanksgiving or Christmas spread.
Each year I like to make at least two cranberry preparations for the big meal: a classic orange-scented sauce and a second, more inventive version. This Cranberry Apple Sauce with Marsala sits perfectly between tradition and novelty. Cranberry and apple are a natural pair, and the Marsala adds a warm, slightly sweet depth without overwhelming the fruit. The diced apples give the sauce pleasant body and soften the intense cranberry red, creating a pretty, seasonal accompaniment for roasted turkey or glazed ham.
So Easy To Make . . .
This recipe is straightforward and quick. Combine the ingredients, simmer until the cranberries pop and the mixture thickens, then cool to serving temperature. It can be made up to a week ahead and stored in the refrigerator, which makes it a helpful, low-stress item to prepare before the holiday rush.
If you’ve never made cranberry sauce from scratch, this approachable version is a great place to start. Enjoy!
Ingredients
For this Cranberry Apple Sauce with Marsala you’ll need:
- Fresh cranberries — frozen cranberries work well as a substitute.
- Marsala wine — dry or sweet Marsala both work; it lends a warm, slightly sweet note and provides liquid to cook the berries.
- Apples — any eating apple is fine; they add texture, sweetness and body.
- Orange juice and zest — orange juice adds bright citrus flavor and needed liquid; zest enhances the aroma.
- Sugar — balances cranberry tartness; adjust to taste or substitute a preferred sweetener.
A full ingredient list with quantities and step-by-step instructions is included in the recipe section below.
Step-By-Step, Pro-Tips included!
Main steps to make Cranberry Apple Sauce with Marsala:
- Prep all ingredients. In a saucepan, combine the apples, Marsala, sugar and orange juice over medium heat and stir until the sugar dissolves.
- Stir in the cranberries, bring to a brief boil, then lower to a simmer.
- After the cranberries begin to pop, lightly mash them with a fork or potato masher to reach your preferred consistency. Simmer a few more minutes—shorter for chunkier sauce, longer for smoother.
- Remove from heat, stir in the orange zest and let cool to room temperature before serving.
PRO TIP: Make the sauce up to one week ahead to reduce stress on the holiday. For a special touch, garnish with long strands of orange zest when serving.
Recipe Variations for Cranberry Apple Sauce with Marsala
Try one of these simple variations:
- Swap the sweetener: Use brown sugar, maple syrup, coconut sugar, agave or another sweetener to change the flavor profile.
- Use frozen cranberries: They work well if fresh berries aren’t available.
What to Serve With Cranberry Apple Sauce with Marsala
This sauce complements roast turkey, baked ham and other holiday mains. It’s also versatile beyond the holiday table:
- Spread on leftover turkey sandwiches.
- Mix into mayonnaise for a fruity sandwich condiment.
- Serve alongside cheeses on a board.
- Use as a playful jam substitute in a PB&J.
Kitchen Tools & Cookware for Cranberry Apple Sauce with Marsala
Handy tools for making this recipe:
- Cutting board with a non-slip mat
- Sharp chef’s knife
- Measuring cups and spoons
- Bowls for prep
- Colander
- Microplane or zester
- Whisk and wooden or silicone spoon
- Potato masher
- 10″ sauté pan or a medium saucepan
- 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
- Juice and zest from 1 large orange (about 2–3 Tbsp zest and ½ cup/4 fl oz juice)
- 1 pound cranberries, rinsed
Instructions
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Gather and prep all ingredients.
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In a medium saucepan over medium heat, combine the apples, Marsala, sugar and orange juice. Stir and simmer 2–3 minutes until the sugar dissolves and most of the alcohol aroma has cooked off.
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Add the cranberries, bring to a boil, then immediately reduce to a simmer.
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After 1–2 minutes the cranberries will begin to pop. Mash them with a fork or potato masher to your preferred texture and continue to simmer a few more minutes (about 7–8 minutes total). Simmer less for chunkier sauce, more for smoother.
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Remove from heat, stir in the orange zest and let cool to room temperature before serving.
Notes
- Garnish: Add extra orange zest or thin strips of orange peel before serving for color and aroma.
- Make ahead: The sauce keeps in an airtight container in the refrigerator for up to 4 weeks or frozen up to 3 months. I recommend making it up to one week in advance for stress-free holiday prep.
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