Vegan Cranberry Apple Sauce
Tart cranberries and sweet apple come together in a sauce that's bright, jammy, and deeply satisfying — the kind of thing that makes a holiday table feel complete. Pure maple syrup does all the sweetening here, bringing a warm, rounded depth that refined sugar simply can't match. A splash of apple cider vinegar keeps the flavor lively and balanced, cutting through the natural sweetness so nothing tastes cloying. The Ceylon cinnamon is a subtle but smart touch, adding gentle warmth without overwhelming the fruit. Everything simmers down in a single saucepan until the cranberries burst and the apple turns tender, thickening into a glossy, spoonable sauce that looks as good as it tastes. Store-bought versions often sneak in honey or other animal-derived ingredients, so making your own means you know exactly what's in the bowl. Serve it warm alongside a roast centerpiece, spoon it over oatmeal the next morning, or spread it on toast — this one earns its place well beyond the holiday spread.
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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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