Beef Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and layered with just enough warmth from Ceylon cinnamon to feel special. Pure maple syrup does the sweetening here, giving the whole thing a rounded, natural depth that granulated sugar simply can't match. A splash of apple cider vinegar keeps the flavor lively and balanced, so it never tips into cloying territory. Everything goes into one saucepan and the cranberries do most of the work themselves, bursting open and thickening the sauce as they cook down alongside the tender apple pieces. This is the kind of condiment that works just as well spooned over roasted turkey or pork as it does alongside a cheese board or stirred into oatmeal the next morning. Every single ingredient is straightforwardly plant-based and free from any meat products, so there's nothing to second-guess on the label or at the table.
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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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