Chestnut 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. Pure maple syrup does the sweetening here, giving the whole thing a rounded, natural depth that plain white sugar simply can't match. A splash of apple cider vinegar keeps the flavor lively and balanced, so it never tips into cloying territory. As the cranberries burst and the apple softens, the sauce thickens beautifully on its own — no pectin, no thickeners, nothing fussy. Many store-bought cranberry sauces contain unexpected additives or are processed on shared lines with tree nuts, so making your own from scratch is the cleanest, most straightforward route. This one comes together in a single saucepan with ingredients you can easily verify, which makes it a genuinely stress-free choice for anyone navigating nut-related concerns at the table. Serve it warm alongside a holiday roast or spoon it cold over yogurt the next morning — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!