Paraben 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. Ceylon cinnamon adds a softer, more delicate warmth than the common cassia variety, making the whole pot smell absolutely incredible as it simmers. For anyone navigating paraben sensitivities, store-bought condiments and sauces can be a minefield of preservatives and synthetic additives — this recipe sidesteps all of that with nothing but whole, recognizable ingredients. Everything goes into one saucepan, the cranberries burst and thicken naturally, and the apple melts into the sauce for a little extra body and sweetness. It's the kind of recipe that's almost effortless but tastes like you spent all day on 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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