Mustard Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a glossy, jewel-toned sauce that tastes far more complex than its short ingredient list suggests. The maple syrup adds a warm, rounded sweetness, while a splash of apple cider vinegar and a pinch of Ceylon cinnamon give it just enough brightness and spice to keep things interesting. Everything simmers in one saucepan until the cranberries burst and the apple turns perfectly tender — no fancy technique required. Store-bought condiment sauces can be a minefield for anyone avoiding mustard, since it hides in unexpected places like spice blends and pre-made glazes, but every single ingredient here is straightforward and easy to verify. The result is a thick, spoonable sauce that mounds beautifully and works just as well alongside a holiday roast as it does stirred into yogurt or spread over a slice of toast. It thickens even more as it cools, so you can make it ahead and pull it straight from the fridge 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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