Paleo 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 does all the sweetening here, which means no refined sugar and no compromise on flavor. A splash of apple cider vinegar adds just enough brightness to balance the natural sweetness of the fruit, while Ceylon cinnamon brings a warm, delicate spice that doesn't overpower. Everything simmers down in a single saucepan until the cranberries burst and the apple turns tender, creating a thick, glossy sauce that practically makes itself. Store-bought versions are almost always loaded with cane sugar or corn syrup, so making your own is genuinely worth the effort — and this one comes together with minimal hands-on time. It's equally good spooned over roasted meat, served alongside a grain-free stuffing, or eaten straight from the pot with a spoon.
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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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