Super-Easy Vegan Cranberry Sauce
This super-easy vegan cranberry sauce is so much fun to make! In just 15 minutes, you’ll have a gorgeous, jewel-toned side dish with that distinctive sweet and sour flavor. Hearing the pops and crackles as you create your own homemade sauce is such a delicious delight!
Servings: 2 cups
Calories: 109kcal
Ingredients
- 1 12-ounce bag fresh or frozen whole cranberries
- Juice and zest of one large orange
- ¼ cup maple syrup or agave or fruit-juice sweetened orange marmalade
Instructions
- Gently wash and rinse the cranberries and orange. Add the cranberries and maple syrup to the saucepan. Mix well.
- Zest, cut, and then juice the orange. Add both the zest and the juice to the cranberry mixture. Stir well.
- Turn heat to high and bring the mixture to a boil. Turn the heat down to low and simmer. Stir frequently.
- You’ll hear the cranberries start to pop as the cranberry sauce gets closer to being done. Keep stirring and cooking until the cranberries are completely broken down and the sauce is thickened, about 10-15 minutes.
- Take off of the heat and bring to room temperature. Taste and add more sweetener, if desired. Enjoy!
Notes
- Sugar-Free Version - If you’re sensitive to sweeteners, feel free to leave them out. But, keep in mind that your cranberry sauce will be extremely tart, even with the orange juice added. Consider adding ½ cup of applesauce to the cranberry sauce as it cooks to balance out the tart taste.
- Spice Suggestions - Spices that work well with this cranberry sauce include cinnamon, a pinch of nutmeg or cloves, dried orange or lemon peel, cardamom, and even vanilla powder.
- Storing Leftovers - Place any remaining cranberry sauce in a sealed container in the fridge for up to 5 days.
- Gluten-free, soy-free, dairy-free, and nut-free
Nutrition
Calories: 109kcal | Carbohydrates: 27g | Sodium: 4mg | Potassium: 91mg | Fiber: 0.02g | Sugar: 24g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.04mg