Chicken 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 genuinely special. Pure maple syrup does the sweetening here, giving the whole thing a rounded, almost caramel-like depth that plain sugar simply can't match. A splash of apple cider vinegar keeps the flavor lively and balanced, so it never tips into cloying territory. The whole process happens in a single saucepan — you just stir, watch the cranberries burst, and let the sauce thicken into something that mounds beautifully on a spoon. It works as a condiment alongside a holiday spread, spooned over oatmeal in the morning, or stirred into yogurt for a quick snack. Every ingredient is straightforward and plant-based, so there's zero guesswork about what's in it — just clean, real food that tastes like you spent way more effort than you actually did.
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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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