Artificial Flavors Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that tastes genuinely homemade — because it is. Pure maple syrup does the sweetening here, apple cider vinegar adds a bright little kick, and a pinch of Ceylon cinnamon rounds everything out with warm, fragrant depth. Every single ingredient is exactly what it says it is, which is more than you can say for most jarred versions sitting on grocery store shelves. Store-bought cranberry sauce is one of those products where artificial flavoring quietly sneaks in, so making it from scratch is the cleanest, most satisfying workaround. The method is simple: everything goes into one saucepan, the cranberries burst and thicken naturally, and the apple melts into the sauce for a texture that's chunky, glossy, and just a little jammy. It works beautifully warm alongside a holiday roast or spooned at room temperature over yogurt the next morning.
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Learn more →Ingredients
8 servings
- 12 oz fresh cranberries, rinsed and picked over
- 1 medium apple (such as honeycrisp or fuji), peeled, cored, and diced into ½-inch pieces
- ½ cup pure maple syrup
- ⅓ cup water
- 1 tbsp apple cider vinegar
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine salt
Instructions
- 1
Combine the cranberries, diced apple, maple syrup, water, apple cider vinegar, Ceylon cinnamon, and salt in a medium saucepan. Stir to combine and set over medium heat.
- 2
Bring the mixture to a gentle boil, stirring occasionally, until the cranberries begin to burst and the liquid starts to foam, about 5 minutes.
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