Yeast Free Cranberry Apple Sauce
Tart cranberries, sweet apple, and warm Ceylon cinnamon come together in a sauce that tastes far more complex than its short ingredient list suggests. The splash of apple cider vinegar adds a bright, tangy backbone that keeps the whole thing from tipping into cloying sweetness — a small touch that makes a big difference. Many store-bought cranberry sauces rely on additives or fermented ingredients that can be a concern when avoiding yeast, but this one is built entirely from whole, straightforward pantry staples. Pure maple syrup does the sweetening here, lending a gentle depth that plain sugar just can't match. As the cranberries burst and the apple softens, the sauce thickens naturally into something glossy and spoonable — no thickeners or shortcuts needed. It's equally at home alongside a holiday roast or dolloped onto a stack of morning pancakes, and it keeps well in the fridge for easy use throughout the week.
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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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