Vegetarian Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and layered with just enough warmth from Ceylon cinnamon to feel genuinely special. Pure maple syrup does the sweetening here, giving the whole thing a rounded, almost caramel-like depth that plain sugar simply can't match. A splash of apple cider vinegar keeps the flavor lively and prevents it from tipping into cloying territory — it's a small addition that makes a noticeable difference. The whole thing comes together in a single saucepan, with the cranberries bursting and the apple softening into a thick, spoonable sauce that holds its shape beautifully. It works just as well spooned over a holiday roast as it does alongside a cheese board or stirred into oatmeal the next morning. Store-bought versions often sneak in gelatin or other additives, so making your own means you know exactly what's in the jar. Let it cool and it thickens even further — patience is the only extra ingredient required.
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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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