Carrageenan Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple simmer down into a glossy, jammy sauce that tastes far more complex than its short ingredient list suggests. The maple syrup brings a rounded, caramel-like sweetness that white sugar simply can't match, while a splash of apple cider vinegar keeps everything bright and balanced. A pinch of Ceylon cinnamon adds warmth without overwhelming the fruit — it's the kind of subtle detail that makes people ask what your secret is. Many store-bought cranberry sauces and fruit condiments rely on carrageenan as a thickener or stabilizer, which makes label-reading a frustrating holiday ritual. Here, the sauce thickens entirely on its own as the cranberries burst and the natural pectin in the apple does its job — no additives, no fillers, no guesswork. Every ingredient is straightforward and easy to verify, so you can bring this to the table with complete confidence. It's equally good served warm straight from the pot or chilled ahead of time, and it only gets better 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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