Apple Cranberry Pie Filling Recipe


Apple Cranberry Pie Filling Recipe

Two iconic autumn fruits combine to form a deliciously sweet and tart pie filling. Spiced with cloves, nutmeg, ginger, and cinnamon, this Ball® Apple Cranberry Pie Filling is packed with fall flavors that pair perfectly with a rich, buttery pie crust.


3 Quart Jars (32oz)


30 Minutes

Processing Time:

25 Minutes


10 cups (2.4 L) peeled, cored and ½ inch (1.25 cm) thick sliced apples from about 5 lbs (2.25 kg) of mixed variety apples

2 cups (500 mL) fresh or frozen cranberries

1 cup (250 mL) water

2 ½ cups (625 mL) apple cider or juice

2 ½ cups (625 mL) sugar

2/3 cups (160 mL) ClearJel cooking starch

Zest of 1 orange

1/8 tsp (1.25 mL) ground cloves

½ tsp (2.5 mL) ground nutmeg

½ tsp (2.5 mL) ground ginger

1 tsp (5 mL) cinnamon

Pinch of salt

¼ cup (60 mL) bottled lemon juice



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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.


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Combine Apple slices, cranberries, water in a large saucepan, bring to a low simmer over medium heat stirring constantly. Cook 10 minutes, until apple slices become tender. Remove to a bowl.*

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Combine sugar, ClearJel®, orange zest and spices in same saucepan; stir in apple cider and any juices collected in bowl of apple-cranberry mixture. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice and a pinch of salt, boil for 1 minute, stirring constantly. Remove from heat. Immediately fold apple slice and cranberries into hot mixture; heat, stirring, until apples are heated through. Remove from heat.

*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup (60 mL) lemon juice and 4 cups (1 L) water.


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Ladle hot apple pie filling into a hot jar, leaving a 1 inch (2.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Place jar in boiling- water canner. Repeat until all jars are filled.

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Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.