Black Pepper Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and deeply satisfying — the kind of thing that makes a holiday table feel complete. Maple syrup brings a rounded, caramel-like sweetness that plays beautifully against the natural acidity of the cranberries and a splash of apple cider vinegar, while a touch of Ceylon cinnamon adds warmth without overwhelming the fruit. For anyone navigating a sensitivity to black pepper, store-bought cranberry sauces and spice blends can be a minefield, but every single ingredient here is clean and straightforward. The whole thing comes together in one saucepan, and watching those cranberries burst and the sauce slowly thicken is genuinely satisfying. You can taste and adjust the sweetness at the end with an extra drizzle of maple syrup, which makes it easy to dial in exactly the flavor you want. It's equally good served warm straight from the stove or spooned cold from the fridge the next day.
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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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