Dairy Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and deeply satisfying — the kind of thing that makes a holiday table feel complete. Pure maple syrup does the sweetening here, lending a warm, earthy depth that plain sugar just can't match, while a splash of apple cider vinegar keeps everything lively and balanced. Ceylon cinnamon adds a delicate, almost floral spice that ties the whole pot together without overwhelming the fruit. The method is beautifully simple: everything goes into one saucepan, the cranberries burst and the apple softens, and within about twenty minutes you have a glossy, thick sauce that mounds on the spoon. There's no butter, no cream, no dairy of any kind — just clean, whole ingredients that happen to produce something genuinely spectacular. It works equally well spooned over a holiday roast, stirred into oatmeal the next morning, or eaten straight from the pot while it's still warm.
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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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