Honey Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a glossy, jewel-toned sauce that tastes far more complex than the short ingredient list suggests. Pure maple syrup does all the sweetening here, bringing a warm, caramel-like depth that plays beautifully against the bright acidity of the cranberries and a splash of apple cider vinegar. That means anyone avoiding bee-derived sweeteners can enjoy every spoonful without a second thought — no substitutions, no workarounds. A pinch of Ceylon cinnamon and a little salt round out the flavor in a way that feels almost effortlessly sophisticated. The whole thing comes together in a single saucepan, and watching the cranberries burst and the sauce slowly thicken is genuinely satisfying. It's equally at home spooned over a holiday roast, dolloped onto oatmeal, or spread across a thick slice of toast the next morning. Make a batch, let it cool, and try not to eat it straight from the pot.
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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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