Cashew 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 feel special. The apple cider vinegar adds a subtle tang that keeps the whole thing from tipping too sweet, while pure maple syrup brings a rounded, natural sweetness that plays beautifully against the cranberries' bite. Everything simmers down in one saucepan until the berries burst and the sauce thickens into something that practically begs to be spooned over a holiday plate. Store-bought cranberry sauce often hides surprising additives, but this one is built entirely from whole, straightforward ingredients you can see and trust. It's naturally free from tree nuts of any kind — no sneaky nut-based thickeners or blended cashew cream needed to get that luscious, spoonable texture. The sauce firms up even more as it cools, so it works equally well served warm right off the stove or chilled ahead of a big meal. Simple, stunning, and completely made from scratch.
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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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