Pescatarian 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 make it feel special. The maple syrup brings a rounded, natural sweetness that plays beautifully against the cranberries' punch, while a splash of apple cider vinegar keeps everything lively and balanced. This is the kind of sauce that makes the whole kitchen smell incredible while it simmers — and it comes together in a single saucepan with almost no effort. Since every ingredient here is plant-based, it fits effortlessly into a pescatarian spread without any substitutions or workarounds needed. It thickens as it cools, so you can make it ahead and let it do its thing on the counter before the meal hits the table. Spoon it over a holiday roast, swirl it into yogurt, or serve it alongside a cedar-planked salmon for a sweet-tart contrast that genuinely elevates the whole plate.
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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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