Brazil Nut Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and just complex enough to steal the show at any table. Pure maple syrup brings a gentle, rounded sweetness, while a splash of apple cider vinegar keeps things lively and balanced rather than cloying. A whisper of Ceylon cinnamon — milder and more floral than the standard supermarket variety — ties every element together without overwhelming the fruit. The whole thing simmers down in under twenty minutes, thickening into a glossy, spoonable sauce that mounds beautifully and smells absolutely incredible. Store-bought cranberry sauce often hides surprising additives, so making your own with this short, straightforward ingredient list means you know exactly what's in the bowl. It's equally good served warm straight from the stove or chilled the next day, and the flavor actually deepens as it sits.
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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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