Pecan Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and just complex enough to steal the show at any table. Pure maple syrup brings a gentle, rounded sweetness, while a splash of apple cider vinegar keeps things lively and balanced rather than cloying. A whisper of Ceylon cinnamon — milder and more floral than the standard variety — ties every element together without overpowering the fruit. Store-bought cranberry sauce often hides unexpected add-ins, so making your own means you know exactly what's in the pot. This one is built entirely from whole, straightforward ingredients, with no nuts of any kind anywhere near the recipe. The sauce thickens beautifully as it cools, making it just as good spooned cold from the fridge the next day as it is served warm straight from the stove. Whether it's anchoring a holiday spread or brightening up a weeknight roast, this is the kind of simple, from-scratch recipe you'll want to keep on repeat.
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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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