Eggless 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, natural sweetness that granulated sugar simply can't match. A splash of apple cider vinegar is the secret weapon — it sharpens all those fruity flavors and keeps the sauce from tipping into cloying territory. Everything goes into one saucepan, the cranberries burst and the apple softens, and within about twenty minutes you have something that looks and tastes far more impressive than the effort involved. This is the kind of condiment that earns compliments at the table, whether you're spooning it over a holiday roast, swirling it into oatmeal, or spreading it on toast the next morning. Because every ingredient is a whole, recognizable food, there's no label-reading stress — just a clean, vibrant sauce you made yourself.
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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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