Rice Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a glossy, jewel-toned sauce that tastes far more special than anything you'd pull from a can. The natural pectin in the cranberries does the heavy lifting as they burst and break down, creating a thick, spoonable texture without any added thickeners or fillers. A splash of apple cider vinegar keeps the flavor bright and balanced, while Ceylon cinnamon adds a warm, delicate spice that doesn't overpower the fruit. Pure maple syrup sweetens everything naturally, and you can nudge it a little sweeter at the end depending on your crowd. Every single ingredient here is straightforwardly grain-free by nature, so there's no label-reading stress or ingredient swaps required. It's equally at home spooned over a holiday roast, stirred into yogurt, or served alongside a cheese board — honestly, once you make it from scratch, going back feels impossible.
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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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