High Fructose Corn Syrup 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. Most store-bought cranberry sauces are loaded with high fructose corn syrup, which means label-reading becomes a whole project just to find something that tastes genuinely good. This version skips all of that by leaning on pure maple syrup as the only sweetener, giving the sauce a rounded, complex sweetness that processed sugar simply can't match. A splash of apple cider vinegar keeps the flavor lively and balanced, while Ceylon cinnamon adds a warm, delicate spice without overpowering the fruit. The whole thing comes together in a single saucepan — you just let the cranberries burst and the apple soften until the sauce thickens into something glossy and spoonable. It's equally at home alongside a roast, tucked into a leftover sandwich, or stirred into yogurt 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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