MSG Free Cranberry Apple Sauce
Tart cranberries and sweet apple come together in a sauce that's bright, jammy, and deeply satisfying — the kind of thing that makes a holiday table feel complete. Pure maple syrup brings a gentle, rounded sweetness, 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 thing thickens beautifully right on the stovetop. Store-bought cranberry sauce is a surprisingly common hiding spot for flavor enhancers and additives you didn't ask for, so making your own from scratch is genuinely worth the extra few minutes. Every ingredient here is clean and straightforward — fresh fruit, a natural sweetener, pantry spices, and nothing else. The sauce mounds on the spoon when it's ready, and it only gets better as it cools, making it easy to prep ahead and pull out when you need it.
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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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