Nutmeg Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a glossy, jewel-toned sauce that tastes far more special than anything you'd crack open from a can. The maple syrup adds a warm, rounded sweetness, while a splash of apple cider vinegar keeps the whole thing bright and balanced. A touch of Ceylon cinnamon brings gentle warmth without overwhelming the fruit — and because this recipe skips nutmeg entirely, you never have to worry about that spice sneaking in and throwing off the flavor. So many classic cranberry sauce recipes lean on warming spice blends that include nutmeg by default, making this a genuinely clean alternative for anyone who needs to avoid it. Everything cooks down in a single saucepan, with the cranberries bursting and the apple turning tender into a sauce that thickens beautifully as it cools. It's equally at home spooned over a holiday roast or dolloped onto a leftover turkey sandwich the next day.
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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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