apple cranberry topping
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  • 3 organic Fuji apples, peeled, cored and finely chopped
  • 1 medium orange, peeled and sectioned
  • 1 1/2 cup fresh organic cranberries
  • 1/4 cup agave syrup (sub maple for AIP/Paleo or honey for SCD)
  • 1 teaspoon cinnamon


  1. In a food processor, combine the apples and oranges. Cover and process until finely chopped. Set aside.
  2. Add the cranberries and agave syrup to a medium sized heavy sauce pan. Add just enough water to barely cover the cranberries. Cover the pot and cook the cranberries, stirring frequently, about 10  minutes, or until the cranberries pop. Add the apples, oranges, cinnamon and about 1 cup of water. Cook for 5 to 10 minutes, or until apples are soft. Remove the skillet from the heat and set the apple cranberry sauce aside to cool (it will thicken as it cools.) Transfer the cooled cranberry mixture to a bowl and refrigerate for 2 to 3 hours before serving.

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Note: Apple cranberry sauce will keep nicely if stored in a covered container in the fridge for up to a week.

To serve

Spoon the apple cranberry topping onto a small scoop of healthy vanilla ice cream. You can also add a few chopped walnuts and a little douse of amaretto to make it extra special 😉

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