Fish Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a glossy, jewel-toned sauce that tastes far more complex than its short ingredient list suggests. Pure maple syrup adds a warm, caramel-like sweetness, while a splash of apple cider vinegar keeps everything bright and balanced. A pinch of Ceylon cinnamon — milder and more floral than the common cassia variety — rounds out the flavor without overwhelming the fruit. The whole thing simmers down into a thick, spoonable sauce that mounds beautifully and smells absolutely incredible on the stovetop. Unlike many store-bought versions that can sneak in unexpected additives or flavorings, every ingredient here is straightforward and easy to verify. It's equally at home alongside a holiday roast, spooned over oatmeal, or served as a condiment at a casual weeknight dinner.
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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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