Soy Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and just complex enough to feel special. Pure maple syrup brings a gentle, rounded sweetness, while a splash of apple cider vinegar keeps everything lively and balanced. A whisper of Ceylon cinnamon — milder and more floral than the common cassia variety — ties the whole pot together without overpowering the fruit. Every single ingredient here is naturally free of soy, so there's no label-scanning or second-guessing at the grocery store. The cranberries burst and the apple softens into something almost silky as the sauce thickens on the stove, and the whole process takes less than half an hour. It's the kind of condiment that disappears fast at the table, so you might want to make a double batch.
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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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