Nightshade 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. What makes this recipe so reliable is how straightforward every ingredient is: fresh cranberries, a crisp apple, maple syrup, and a touch of Ceylon cinnamon, with nothing hidden that could cause a problem for anyone avoiding nightshades. Store-bought cranberry sauces and condiments often sneak in unexpected additives or spice blends that aren't always clearly labeled, so making your own puts you fully in control. The apple cider vinegar adds a gentle brightness that balances the sweetness of the maple syrup without overpowering the fruit. As the cranberries burst and the sauce thickens on the stove, your kitchen will smell absolutely incredible. It's equally good served warm alongside a roast or spooned cold over leftovers the next day — and honestly, it's hard to stop eating 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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