Wheat Free Cranberry Apple Sauce
Tart cranberries and sweet diced apple come together in a sauce that's bright, jammy, and just complex enough to steal the show at any table. Pure maple syrup brings a gentle, rounded sweetness, while a splash of apple cider vinegar and a whisper of Ceylon cinnamon give the whole thing a subtle depth that bottled versions simply can't match. Every single ingredient here is naturally free of wheat and gluten — no thickeners, no starch fillers, nothing to second-guess on the label. The cranberries do all the thickening work themselves as they burst and break down with the tender apple pieces, creating a sauce with gorgeous body and a gorgeous ruby color. It comes together in one saucepan with minimal effort, and it only gets better as it cools and the flavors settle into each other. Serve it warm alongside a holiday roast or spoon it cold over yogurt the next morning — either way, you'll be glad you made it from scratch.
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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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