Gelatin Free Cranberry Apple Sauce
Tart cranberries and sweet apple come together in a sauce that's bright, jammy, and deeply satisfying — the kind of thing that makes a holiday table feel complete. Many store-bought cranberry sauces sneak in gelatin as a thickening agent, which can be a real headache to track down on a label. This version skips all of that entirely, relying on the natural pectin in fresh cranberries and diced apple to create a sauce that sets up beautifully on its own. A splash of apple cider vinegar adds just enough tang to balance the maple syrup, while Ceylon cinnamon brings a warm, delicate spice that doesn't overpower the fruit. The whole thing comes together in a single saucepan with minimal fuss, and it thickens further as it cools, so you end up with a gorgeous, spoonable consistency every time. Serve it warm alongside a roast, spoon it over oatmeal the next morning, or pile it onto a cheese board — it's genuinely versatile enough to earn a permanent spot in your recipe rotation.
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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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