Macadamia Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and just complex enough to steal the show at any table. Pure maple syrup adds a gentle, rounded sweetness, while a splash of apple cider vinegar keeps everything lively and balanced. Ground Ceylon cinnamon — milder and more floral than the standard variety — ties the whole pot together with a warmth that feels intentional rather than heavy-handed. As the cranberries burst and the apple softens, the sauce thickens naturally into something that mounds beautifully on a spoon, no thickeners or additives needed. It's the kind of recipe where every ingredient earns its place, and the short ingredient list means there's nowhere for unwanted extras to hide. Serve it warm alongside a holiday roast or let it cool and spoon it over yogurt the next morning — either way, it disappears fast.
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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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