Vegan Cranberry Sauce
This healthy and simple naturally vegan cranberry sauce is low in sugar. Spiced with cinnamon and orange zest it's sweet and tart.
Prep Time5 minutes mins
Cook Time10 minutes mins
chill20 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 59kcal
- ¼ cup maple syrup for sweeter taste add an additional ¼ cup
- ½ cup orange juice
- ½ cup water
- 1 tablespoon orange zest
- 1 teaspoon cinnamon
- 4 cups cranberries fresh or frozen
In a saucepan combine maple syrup, orange juice, water, and orange zest. Bring to a boil.
Add cranberries and cinnamon. Reduce heat. Cover and simmer for 10 minutes or until cranberries burst and soften.
Remove from heat. Transfer to a bowl, and chill. Cranberry sauce will thicken as it cools.
Tips for Making Vegan Cranberry Sauce
- Store in an airtight container for up to 7 days.
- Make a few days in advance to save yourself some time on Thanksgiving day.
- If water or liquid pools at the top when stored in the refrigerator, pour it off and give it a good stir.
- If you don't have maple syrup, you can sub agave syrup.
- If you use frozen cranberries, you do not need to defrost them before cooking.
- Pull the pan off the heat when you see the cranberries burst. This will allow some of the cranberries to burst and others to stay whole, giving the sauce a nice texture.
- If your sauce hasn't gelled after it's been chilled, pop it back on the stove and bring it back to a simmer for another 5 minutes. Remove from heat and cool again.
Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 96mg | Fiber: 3g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg