Capsaicin Free Cranberry Apple Sauce
Tart cranberries and sweet apple come together in a sauce that's bright, jammy, and deeply satisfying — the kind of thing that makes a holiday table feel complete. The natural pectin in the cranberries does the heavy lifting here, creating a thick, spoonable texture without any added thickeners or fuss. A splash of apple cider vinegar sharpens the flavor just enough to keep the sweetness from going flat, while Ceylon cinnamon adds a warm, delicate spice that's noticeably gentler than the more common cassia variety. For anyone managing capsaicin sensitivity, this recipe is a genuinely safe and delicious option — every single ingredient is free of hot peppers or pepper-derived spices, so there's no need to scrutinize a store-bought label hoping for the best. Pure maple syrup ties everything together with a rounded, earthy sweetness that feels a little more interesting than plain sugar. It comes together in one saucepan with minimal effort, and it only gets better as it sits and thickens to that perfect, glossy consistency.
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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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