Pregnancy Friendly Cranberry Apple Sauce
Tart cranberries and sweet apple come together in a sauce that feels festive and wholesome all at once, with a gentle warmth from Ceylon cinnamon running through every spoonful. Ceylon cinnamon is specifically called for here rather than the more common cassia variety, which is a thoughtful swap since cassia contains higher levels of coumarin — something worth avoiding when you're eating for two. Pure maple syrup does the sweetening naturally, so there's no refined sugar or artificial anything to second-guess. A splash of apple cider vinegar brightens the whole thing and keeps the flavor from tipping too sweet. The process is simple and hands-on — you're watching the cranberries burst and the sauce thicken right in front of you, which means full control over every ingredient that goes into the pot. It works beautifully warm alongside a savory main or spooned over oatmeal, yogurt, or even a stack of pancakes. Make a batch and keep it in the fridge; it thickens up even more as it cools and tastes just as good the next day.
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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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