Turmeric Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and deeply satisfying — the kind of thing that makes a holiday table feel complete. The natural pectin in the cranberries does the heavy lifting here, thickening everything into a glossy, spoonable sauce without any added gelling agents. A splash of apple cider vinegar sharpens the flavor just enough to keep the sweetness from going flat, while Ceylon cinnamon adds a warm, delicate spice note that feels cozy without overpowering the fruit. Many store-bought cranberry sauces and spice blends sneak in anti-inflammatory additives or warming spices that can be a real headache to track down on a label — this one keeps things clean and straightforward. Pure maple syrup sweetens the whole thing naturally, and you can nudge it up or down to suit your taste right at the end. It comes together in a single saucepan with minimal fuss, and it only gets better as it cools and the flavors settle in.
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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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