BHA & BHT Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and layered with warm spice — the kind of thing that makes a holiday table feel complete. Pure maple syrup does the sweetening here, and a splash of apple cider vinegar keeps the whole thing lively and balanced rather than cloying. Ceylon cinnamon adds a delicate, almost floral warmth that plays beautifully against the fruit without overwhelming it. For anyone navigating preservative concerns, store-bought cranberry sauce is a minefield of additives and stabilizers, but this one is built entirely from whole, recognizable ingredients with nothing hidden in the fine print. The process is straightforward — everything goes into one saucepan, the cranberries burst and thicken naturally, and the apple melts into the sauce for a little extra body and sweetness. It's equally good served warm straight from the stove or chilled the next day, when the flavors have had time to settle and deepen.
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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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