Hazelnut Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and deeply aromatic — the kind of thing that makes a holiday table feel genuinely special. Pure maple syrup brings a rounded, caramel-like sweetness that plays beautifully against the natural acidity of the cranberries, while a splash of apple cider vinegar keeps everything lively and balanced. A whisper of Ceylon cinnamon adds warmth without overwhelming the fruit, and the whole pot comes together on the stovetop with nothing more than a good stir and a little patience. Store-bought cranberry sauces can be a minefield of unexpected additives and shared-facility warnings, but this one is built entirely from whole, straightforward ingredients you can verify yourself. As the cranberries burst and the apple softens, the sauce thickens naturally into something glossy and spoonable — no thickeners or fillers needed. It's equally good served warm alongside a roast or spooned cold over a stack of pancakes the next morning.
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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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