Artificial Food Coloring Free Cranberry Apple Sauce
That deep ruby color you see in this sauce comes entirely from real cranberries and apple — no dyes, no additives, just fruit doing what fruit does best. Store-bought cranberry sauce is one of those sneaky products that sometimes hides artificial colorants or mystery "natural flavors" that aren't so natural after all, so making your own is genuinely worth it. Fresh cranberries burst down into a glossy, jewel-toned sauce alongside tender chunks of Honeycrisp or Fuji apple, sweetened with pure maple syrup for a rounded, earthy sweetness. A splash of apple cider vinegar brightens everything up, and a whisper of Ceylon cinnamon adds warmth without overpowering the fruit. The whole thing comes together in one saucepan with minimal fuss — just stir, simmer, and watch it thicken into something that looks almost too pretty to eat. It's equally at home spooned over a holiday roast or dolloped onto a cheese board, and you'll know exactly what went into every bite.
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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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