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5 from 4 votes

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 mins
Cook Time10 mins
chill20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 59kcal
Author: Alison Corey


  • 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.
    orange juice and zest in pot
  • Add cranberries and cinnamon. Reduce heat. Cover and simmer for 10 minutes or until cranberries burst and soften.
    cranberries and cinnamon in pot
  • Remove from heat. Transfer to a bowl, and chill. Cranberry sauce will thicken as it cools.
    cranberry sauce in pot



  • 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.
  • When you start to see the cranberries burst, pull the pan off the heat. This will allow some of the cranberries to burst and others to stay whole which will give the sauce a nice texture.
  • If your sauce hasn't gelled after it's been chilled, pop it back on the stove, bring it back to a simmer for another 5 minutes. Remove from heat and chill 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