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Chunky Apple Cranberry Sauce

This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.

  • servings: 10
Photography: Zubin Shroff




  • 1 medium onion, cut into 1/2-inch-thick wedges
  • 2/3 cup sugar
  • 1/2 cup dry red wine
  • 1 (12-ounce) bag fresh cranberries
  • 1/4 cup apple-cider vinegar
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon curry powder
  • Juice and grated zest of 1 orange
  • 1/3 cup dried currants


  1. Step 1

    In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.

  2. Step 2

    Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

Martha Stewart Living, November 1998



Reviews (6)

  • 27 Nov, 2013

    I've been making this since the time it came out!!!! It's a permanent staple and always requested!

  • 22 Nov, 2013

    I made this the year the recipe was first published and every year since. Hands down, the BEST cranberry recipe ever!

  • 14 Nov, 2008

    This is a favorite for Thanksgiving. My family always asks for it!

  • 23 Jun, 2008

    This sauce was such a hit that everyone wants me to make it next Thanksgiving!

  • 20 Nov, 2007

    If you like chutney, you'll love this recipe. I especially enjoy putting this sauce on my turkey sandwich, along with left-over stuffing. It really gives the sandwich extra zing!

  • 18 Nov, 2007

    This is now a staple for my family's Thanksgiving meal! Everyone loved it except one niece...she puckered her mouth up something fierce, because she was expecting a more traditional sweet cranberry sauce. Thank you Martha and friends for adding to our holiday traditions...

    Ellen G in Oklahoma City