The Best Apple Cranberry Pie Filling Recipe for Canning
There’s nothing quite like the combination of tart cranberries and sweet, crisp apples, especially when baked into a warm, flaky pie. While this flavor pairing screams “holiday season,” who says you can’t enjoy it all year? This comprehensive guide will walk you through the simple, reliable process of making and canning your own apple cranberry pie filling. Capture the very best flavors of fall in a jar.
*As an Amazon Associate I may earn from qualifying purchases at no cost to you.
Why You Should Can Apple Cranberry Pie Filling
Canning your own pie filling might seem like extra work now, but the payoff later is worth the effort! You are essentially locking in a huge dose of convenience for your future dessert loving self.
Imagine deciding you want a warm, flaky pie in the middle of a cold February evening, but the last thing you want to do is peel apples. If you have these beautiful jars waiting on your pantry shelf, your dessert is ready in minutes!
Unlike commercial fillings that often rely on artificial colors or excessive high-fructose corn syrup, you control every single ingredient. You choose the best apples, the freshest cranberries, and the exact amount of sweetener, resulting in a vibrant, homemade taste that simply can’t be beat. Plus, there’s the added benefit of cost savings; buying fresh ingredients in season is often cheaper than purchasing pre-made or frozen fillings later.
Finally, don’t forget the gift factor! A beautiful jar of homemade filling, tied with a simple ribbon, makes a unique and heartfelt holiday or hostess gift.
Gathering Your Canning Supplies and Ingredients
Essential Canning Equipment Checklist
Before you get started, make sure you have a space to put your jars so they can sit undisturbed for 12-24 hours. This is the equipment you’ll need to safely can this pie filling. It’s best to have it all ready to go before getting started.
- Large stock pot or water bath canner
- Canning rack
- Canning jars – either regular or wide mouth jars work for this recipe
- New lids and bands – make sure you get lids that match your chosen jar type
- Jar lifter
- Canning Funnel
- Ladle
- Bubble removal tool or something plastic to release bubbles from the jar after it’s filled
- Clean, damp cloth or paper towel
Ingredients for the Perfect Apple Cranberry Pie Filling
Here’s what you’ll need for a batch that yields approximately 7 quarts (or 14 pints):
- 10 lbs apples, peeled, cored, and thickly sliced
- 6 c. (24 oz) cranberries, fresh or frozen
- 5 c. apple juice or cider
- 5 c. granulated sugar
- 1/2 c. lemon or lime juice
- 2 Tbsp cinnamon
- 1 Tbsp ginger
- 2 tsp nutmeg
- 1/4 tsp cloves
- 3 tsp salt
What Kind of Apples Are Best?
The ideal apple for pie filling needs to hold its shape during the long cooking and canning process; mushy apples result in an unpleasant, grainy filling. You are looking for apples that are firm and tart (or a mix of tart and sweet-tart). I had fuji apples on hand so that’s what I used.
Here are the top recommendations:
| Apple Variety | Flavor Profile | Why It’s Recommended for Canning |
| Granny Smith | Very Tart, Firm | The gold standard! Maintains its shape perfectly and the tartness balances the sugar and rich cranberries. |
| Honeycrisp | Sweet-Tart, Crisp | Excellent flavor and texture retention. Mix it with a tart apple (like Granny Smith) for a perfect balance. |
| Fuji | Sweet, Crisp | Holds its shape well, but can be a little sweet. Mix it with a tarter apple to tone down the sweetness if needed. |
| Braeburn | Sweet and Tangy | A nice balance of flavor and firmness, making it a reliable choice for baking and canning. |
Steer clear of varieties known for being soft and quick to break down, such as Red Delicious or Macintosh. These apples will likely turn to applesauce during the canning process, leaving you with a jar of mush and no texture.
Making the Apple Cranberry Pie Filling: Step-by-Step Guide
Preparing the Jars and Canner
Fill your canner with water and place 7 clean quart jars, or 8 clean pint jars, into the water. Put the canner on your stove burner and start to heat. You want the jars to be about the same temperature as the filling when you add it to the jars.
Preparing the Fruit (Peeling, Coring, and Slicing)
Start by preparing your apples. You’ll want to peel, core, and slice all 10 pounds of fruit. The slices should be about 1/4 inch thick—thick enough to maintain their structure during canning, but thin enough to soften evenly.
Put the apple juice/cider and the lemon/lime juice into a large pot. To prevent browning while you work, put the apple slices directly into the pot as you slice them. Once all the apples are ready, give your cranberries a quick rinse. If you are using frozen cranberries, there’s no need to thaw them first.
Heating the Filling
In the large stockpot you put the juices and sliced apples in, add the 5 cups of sugar, cinnamon, ginger, nutmeg, cloves, and salt. Heat this mixture so it starts to simmer, but does not boil. Do not overcook; the fruit will finish softening during the canning process.
Washing the Lids
While the filling and jars are heating, wash the lids with soap and rinse in warm water. Set these aside on a clean surface so they’re ready when the jars and filling are hot.
Filling Jars and Removing Air Bubbles
When your filling and jars are hot, it’s time to add the pie filling. Using a canning funnel and ladle, carefully fill the hot jars with the hot pie filling. Leave exactly 1 inch of headspace (the space between the top of the filling and the rim of the jar). You will likely need to add more of the liquid to make sure the apples and cranberries are completely covered.
After filling, insert a plastic spatula or a specialized bubble remover tool around the sides of the jar to release any trapped air bubbles. If the liquid level drops after removing bubbles, add a little more hot liquid from the pot, keeping that 1-inch headspace.
Finally, using a clean, damp cloth, wipe the rim of each jar clean. Any stickiness will prevent a proper seal. Place a hot lid centered on the jar, and screw the band on finger tight—meaning tight enough that it won’t unscrew easily, but loose enough for air to escape during processing.
Water Bath Canning Time and Instructions
Carefully place the filled jars into the rack of your water bath canner using the jar lifter. Ensure the jars are not touching each other. The water should already be simmering, but if not you can add boiling water to it to help it heat faster. Put the lid on the canner and turn the heat to high. Once the water reaches a full rolling boil (a boil that cannot be stirred away), start your timer.
Processing Time: Process quart jars for 30 minutes. Process pint jars for 25 minutes.
Altitude Adjustment: If you live at an altitude of 1,001 feet or higher, you must adjust the processing time. Check your local extension office for exact times, but generally, you will need to add 5 to 10 minutes.
After the time is up, turn off the heat and let the jars sit in the canner for 5 minutes before carefully removing them with the jar lifter. Place the hot jars on a towel-lined surface in a draft-free area, leaving several inches between them. Let them cool undisturbed for 12 to 24 hours. You might just hear the satisfying pop of the lids sealing while they sit and cool!
How to Use Your Canned Apple Cranberry Pie Filling
Once your jars have cooled, and sealed the real fun begins! While the most obvious use is a classic pie, this versatile filling can be used in countless ways. Here are a few favorite ways to use your homemade apple cranberry filling:
- The Classic Pie: Simply pour the contents of one quart jar (which equals one 9-inch pie filling) into your prepared pie crust and top with a lattice or crumble topping. Bake until the crust is golden brown and the filling is bubbly.
- Pour the liquid from the jar and add 2 Tbsp of cornstarch to it
- Put the pie filling into the prepared pie crust and pour the reserved liquid over it
- Note – use 2 quarts of filling for 1 8 inch pie (you only need the liquid from one jar reserved for the corn starch)
- bake at 400ºF, 204ºC for 30 minutes, then drop the temp to 350ºF, 180ºC and bake for another 25 minutes
- Easy Dessert Bars: Spread the filling over a shortbread or oatmeal crust base, add a crumble topping, and bake for effortless apple cranberry bars perfect for potlucks or lunch boxes.
- Over Breakfast: Spoon the filling warm over pancakes, waffles, or French toast for an elevated weekend brunch. It’s also fantastic stirred into a bowl of hot oatmeal or layered with yogurt and granola for a quick parfait.
- Cheesecake Topping: Once your cheesecake is set, gently warm a portion of the filling and spoon it generously over the top just before serving. The tartness of the cranberries cuts beautifully through the rich cream cheese.
- Ice Cream Sundaes: Use the warm filling as a delightful, seasonal “hot topping” for vanilla ice cream, optionally adding a sprinkle of chopped walnuts or pecans.
Enjoy Your Apple Cranberry Pie Filling!
You have successfully transformed a simple basket of seasonal fruit into shelf-stable jars of delicious, homemade Apple Cranberry Pie Filling. No matter the time of year, you are now just minutes away from whipping up a truly special dessert, thanks to the effort you put in today.
Admire those beautiful jars—they represent quality, convenience, and the very best of fall flavor, all preserved by your own hands. Now that you’ve mastered this filling, the possibilities are endless! Try adding orange zest to your pie. Or mix up the spices. Share your best tips or favorite ways to use this filling in the comments below—we’d love to hear from you!
Troubleshooting and Variations
Common Canning Mistakes to Avoid
Canning is a very rewarding process, but there are a few common pitfalls to watch out for. Addressing these can ensure your product is safe and shelf-stable:
- Lid Failure (Why didn’t my jar seal?): The most frequent sealing issue is residue on the rim. Always be meticulous about wiping the rim of the jar clean before placing the lid. Another cause is over tightening the bands; the lid needs a little space for air to escape during processing. If a jar doesn’t seal after 24 hours, treat it like refrigerated food and use it within two weeks.
- Siphoning (Loss of Liquid): If a lot of liquid boiled out of your jar during processing, it’s called siphoning. This is usually caused by failing to let the jars rest in the canner for the five minutes after turning off the heat, or by removing them too quickly. This can also happen if you didn’t leave enough headspace. If you lost less than half the liquid, the fruit above the liquid may discolor, but the jar is still safe to eat if the lid is sealed.
- Substituting Thickeners: Never add cornstarch, flour, or regular pudding mix to the pie filling to thicken before canning! Clear Jel is the only approved thickener for canning, but I prefer to thicken my fillings after opening. Clear Jel can give it a weird texture, so I choose to skip it.
Filling Variations: Spices and Sweeteners
While the base recipe is delicious, you can easily customize the flavor profile to match your preference or the season:
- Spice Adjustments: Feel free to swap out the cinnamon, nutmeg, and cloves for Allspice (1 teaspoon) for a deeper, more robust profile, or use a pre-mixed Pumpkin Pie Spice blend.
- Sweetener Alternatives: While the sugar is important for color and texture, you can experiment with reducing the sugar slightly or substituting a portion with brown sugar for a richer, molasses flavor. Do not eliminate the sugar entirely, as it helps maintain the quality and consistency of the preserved fruit. It also makes the cranberries taste better. Taste the mixture before the final boiling stage and adjust sweetness if desired.
Frequently Asked Questions (FAQ)
Q: Can I use cornstarch or flour before canning?
A: No. Cornstarch and flour break down under the long, high heat required for water bath canning. This breakdown prevents the filling from thickening properly and can compromise the shelf-stability of the product.
Q: How long will this canned pie filling last?
A: When properly canned and sealed, this pie filling is shelf-stable and best used within 12 to 18 months for optimal quality and flavor. The filling will be good for as long as the jar stays sealed, though. Always store sealed jars in a cool, dark, and dry place.
Q: What if I open a jar and the seal is broken?
A: If the lid is flexible, popped up, or the jar shows any signs of mold, discoloration, or a strange odor, do not consume it. Discard it immediately. A proper seal means the lid is concave and firm when pressed, and you can pick the entire jar up by just holding the lid.
Q: Do I have to use a Water Bath Canner? Can I just invert the jars?
A: You absolutely must use a Water Bath Canner and follow the specified processing time (30/25 minutes). Inverting jars (turning them upside down) is not a safe or approved method for canning and should never be used.
Q: Can I use frozen cranberries?
A: Yes, you can use frozen cranberries! There is no need to thaw them first; simply measure them and add them to the hot mixture according to the recipe instructions.
Apple Cranberry Pie Filling
Capture the perfect holiday balance of tart cranberries and crisp apples in a jar. This safe canning recipe yields a beautifully preserved fruit filling for quick desserts year-round.
Ingredients
- 10 lbs apples, peeled, cored, and thickly sliced
- 6 c. (24 oz) cranberries, fresh or frozen
- 5 c. apple juice or cider
- 5 c. granulated sugar
- 1/2 c. lemon or lime juice
- 2 Tbsp cinnamon
- 1 Tbsp ginger
- 2 tsp nutmeg
- 1/4 tsp cloves
- 3 tsp salt
Instructions
- Add the apple juice/cider and lemon/lime juice to a large stock pot.
- Peel, core, and dice apples, putting them in the pot as you go to prevent browning.
- Place the pot on the stove top.
- Add the rest of the ingredients and heat until simmering, but not boiling.
- While the filling is heating, prepare the canner and heat the jars.
- Once the jars and filling is hot, ladle the filling into the jars leaving 1" headspace.
- Wipe the jar rims with a damp, clean towel, put on the rings and lids, and place in the canner.
- Water batch can for 30 minutes quarts, 25 minutes pints.
- Turn the heat off and wait 5 minutes before removing the jars from the canner once processed.
- Place in a draft free place and leave undisturbed for 12-24 hours.
Apple Cranberry Pie From Canning FIlling
Ingredients
- 1 Pie Crust
- 2 quarts Apple Cranberry Pie Filling
- 2 Tbsp cornstarch or flour
Instructions
- Preheat oven to 400ºF, 204ºC.
- Prepare pie crust according to directions
- Drain the jars of apple cranberry pie filling, reserving 1 cup liquid.
- Mix the cornstarch or flour with the reserved liquid.
- Empty the filling from the jars into the prepared pie crust.
- Pour over the liquid/cornstarch mixture.
- Top with lattice, a full crust, or a crumble topping.
- Bake for 30 minutes, then drop the temperature to 350ºF, 180ºC and cook 25 more minutes.
- Cool and enjoy!
