Emulsifier 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 brings a gentle, rounded sweetness, while a splash of apple cider vinegar keeps everything lively and balanced. A pinch of Ceylon cinnamon adds warmth without overpowering the fruit, and the whole thing thickens naturally as it cooks down and cools. That's the beauty of this recipe: every bit of body and texture comes straight from the fruit itself, with no additives or stabilizers needed to hold it together. Store-bought versions often sneak in ingredients that can be hard to track down on a label, so making your own from scratch puts you fully in control. It comes together in one saucepan with minimal effort, and the result is a sauce so good you'll want to spoon it over more than just the main course.
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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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