Peanut Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and layered with just enough warmth from Ceylon cinnamon to feel genuinely special. Pure maple syrup does the sweetening here, and a splash of apple cider vinegar keeps the whole thing from tipping into cloying territory — the balance is really lovely. As the cranberries burst and the apple softens, the sauce thickens naturally into something that mounds beautifully on a spoon, no thickeners or additives needed. Store-bought cranberry sauce can be a minefield of unexpected ingredients and shared-facility warnings, so making your own with a short, clean ingredient list is a genuinely satisfying move. This comes together in one saucepan with minimal fuss, and it only gets better as it cools and the flavors settle. Serve it warm alongside a holiday roast, spoon it over oatmeal the next morning, or spread it on a turkey sandwich — it pulls its weight in every direction.
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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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