Caffeine 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 make it feel special. The maple syrup brings a rounded, natural sweetness that plays beautifully against the cranberries' punch, while a splash of apple cider vinegar keeps everything lively and balanced. Every ingredient here is completely free of stimulants — no tea extracts, no hidden additives, just wholesome pantry staples you can feel good about. It's the kind of sauce that works hard at the table, pairing just as well with a holiday roast as it does spooned over oatmeal or a stack of pancakes the next morning. The stovetop method is straightforward: everything goes into one saucepan, the cranberries burst and soften, and the sauce thickens naturally as it cooks down. A final taste and optional drizzle of extra maple syrup lets you dial in the sweetness exactly where you want it before serving.
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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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