Legume 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 condiment that makes a holiday table feel complete. Pure maple syrup brings a rounded, caramel-like sweetness, while a splash of apple cider vinegar keeps everything balanced and lively. A pinch of Ceylon cinnamon adds warmth without overpowering the fruit, and the whole thing thickens beautifully right in the saucepan as the cranberries burst and the apple softens. Packaged cranberry sauces often sneak in additives or thickeners that can be tricky to vet, so making your own from scratch means you know exactly what's in every spoonful. Every ingredient here is straightforward and naturally free of legumes, so there's no label-reading stress involved. The sauce firms up further as it cools, making it just as good spooned cold from the fridge the next day as it is served warm right off the stove.
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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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