Coconut Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and just complex enough to steal the show at any table. Pure maple syrup brings a gentle, rounded sweetness, while a splash of apple cider vinegar keeps things lively and balanced rather than cloying. A whisper of Ceylon cinnamon ties it all together with warmth that feels intentional without overpowering the fruit. Many store-bought cranberry sauces sneak in unexpected additives or tropical-derived ingredients, so making your own from scratch means you know exactly what's in the pot. The whole thing comes together in a single saucepan — just stir, let the cranberries burst, and watch it thicken into something genuinely beautiful. It's equally at home spooned over a holiday roast, swirled into yogurt, or spread on leftover turkey sandwiches the next day.
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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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