Shellfish Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and deeply fragrant with Ceylon cinnamon — the kind of thing that makes a holiday table feel genuinely special. Pure maple syrup does the sweetening here, giving the whole pot a warm, rounded sweetness that granulated sugar just can't match. A splash of apple cider vinegar keeps everything lively and balanced so the sauce never tips into cloying territory. The whole process is wonderfully straightforward: everything goes into one saucepan, the cranberries burst and the apple softens, and within about twenty minutes you have something that looks and tastes far more impressive than the effort involved. Unlike canned versions loaded with corn syrup and mystery additives, every ingredient in this recipe is clean and easy to identify. It thickens beautifully as it cools, so you can make it ahead and pull it straight from the fridge when you need it. Spoon it over roasted poultry, swirl it into yogurt, or serve it alongside a cheese board — it earns its place at the table every single time.
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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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