Citric Acid Free Cranberry Apple Sauce
Cranberry sauce sounds simple until you realize most store-bought versions are loaded with citric acid as a preservative — which makes homemade the only reliable route for anyone avoiding it. This version keeps things clean and genuinely delicious, leaning on fresh cranberries, a diced apple, and pure maple syrup to build deep, naturally tart-sweet flavor without any additives. The apple cider vinegar adds just enough brightness to balance the richness of the maple, while Ceylon cinnamon brings a warm, delicate spice that doesn't overpower the fruit. As everything simmers together, the cranberries burst and the apple softens into a thick, glossy sauce that practically makes itself. It's the kind of recipe that fills your kitchen with an incredible smell and comes together in under twenty minutes on the stovetop. Serve it warm alongside a holiday roast or let it cool to room temperature and spoon it over oatmeal, yogurt, or a cheese board — it's versatile enough to earn a permanent spot in your rotation.
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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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