Turkey Free Cranberry Apple Sauce
Cranberry sauce is one of those dishes that tends to get overshadowed at the holiday table, but this version earns a spot front and center. Fresh cranberries and diced apple cook down together into something that's tart, jammy, and just sweet enough, with pure maple syrup doing the heavy lifting instead of refined sugar. A splash of apple cider vinegar adds a subtle brightness that keeps the whole thing from tasting flat, while Ceylon cinnamon brings a delicate warmth that doesn't overpower the fruit. The sauce thickens beautifully as it cools, so what looks a little loose in the pan turns into a perfectly spoonable condiment by the time it hits the table. It works just as well alongside roasted vegetables or grain dishes as it does in a classic spread, making it genuinely versatile beyond one meal. Whether you're building a menu around a different protein or simply want a sauce that stands on its own merits, this one delivers real depth with minimal effort.
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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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