Ginger 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. Maple syrup brings a rounded, caramel-like sweetness that plays beautifully against the natural acidity of the cranberries and a splash of apple cider vinegar, while Ceylon cinnamon adds a delicate warmth without overpowering the fruit. Many store-bought cranberry sauces sneak in spice blends that can include ginger, so making your own from scratch is the cleanest way to stay safe and still serve something genuinely delicious. The method is straightforward — everything goes into one saucepan, the cranberries burst and thicken as they cook, and the apple softens into tender little pockets throughout. You can taste and adjust the sweetness at the end with an extra drizzle of maple syrup, which makes it easy to dial in exactly the flavor you want. It's equally good served warm straight from the stove or spooned out at room temperature after it has had time to set up.
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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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