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    Home » Sides

    Vegan Cranberry Sauce

    Published: Nov 20, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing cranberry sauce in serving bowl with spoon with text title overlay

    This vegan cranberry sauce is perfect for your holiday table! It's naturally gluten-free and sweetened with coconut sugar, maple syrup and orange juice and features the essence of orange zest with a hint of cinnamon. Easy to make using fresh or frozen cranberries.

    Jump to Recipe
    overhead of cranberry sauce in serving bowl with spoon in it

    Once you've made cranberry sauce from scratch, you'll never go back to the canned stuff again!

    This fresh version is super simple to make and has the perfect combination of tangy and sweet.

    And, it pairs perfectly with all your favorite holiday dishes.

    For example, for Thanksgiving, try pairing this vegan cranberry sauce with our chickpea veggie loaf, chickpea flour gravy or stovetop vegan mac and cheese, and our dairy-free mashed potatoes.

    Or for Christmas, it's great alongside our maple Dijon baked tempeh, roasted butternut squash and Brussels sprouts with pomegranate, and our vegan cream cheese mashed potatoes.

    Jump to:
    • Ingredients you'll need
    • How to make vegan cranberry sauce
    • Storing
    • Vegan Cranberry Sauce
    far overhead of cranberry sauce in serving bowl with spoon in it and some cranberries scattered around

    Ingredients you'll need

    ingredients for cranberry sauce with text labels
    • Cranberries - You can use either fresh or frozen.
    • Maple Syrup
    • Coconut Sugar
    • Orange Juice
    • Orange Zest
    • Cinnamon (Optional)
    • Water

    See recipe card for quantities.

    scooping some cranberry sauce out of white serving bowl with a gold spoon

    How to make vegan cranberry sauce

    Add the cranberries, water, maple syrup and coconut sugar to a large saucepan.

    cranberries, water, maple syrup and sugar added to a large saucepan

    Stir to combine.

    Heat over medium until the liquid comes to a boil.

    Once boiling, reduce to a simmer.

    Cook for 15-20 minutes, stirring frequently, until the cranberries have broken down and the sauce has thickened.

    Remove the pan from the heat and add the orange juice, zest and cinnamon (if using).

    orange juice, zest and cinnamon added

    Stir to combine.

    finished cranberry sauce in pan after stirring in orange juice, zest and cinnamon

    Allow to cool and then transfer to an airtight container and refrigerate for at least 2 hours.

    front view of cranberry sauce in serving bowl with spoon in it

    Storing

    The cranberry sauce is best stored in an airtight container in the refrigerator where it can last for up to one week.

    It can also be frozen for up to 3 months.

    Be sure to seal well if freezing.

    Allow to thaw overnight in the refrigerator and stir before serving.

    close-up overhead of cranberry sauce in serving bowl
    vegan cranberry sauce in serving bowl with spoon in it and some cranberries and orange zest in the background
    Print Recipe Save RecipeSaved!
    5 from 1 vote

    Vegan Cranberry Sauce

    This vegan cranberry sauce is perfect for your holiday table! It's naturally gluten-free and sweetened with coconut sugar, maple syrup and orange juice and features the essence of orange zest with a hint of cinnamon. Easy to make using fresh or frozen cranberries.
    Course Side Dish
    Cuisine American, Gluten-Free, Vegan
    Keyword christmas, cranberries, holiday recipes, thanksgiving
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 8
    Calories 67kcal
    Author Sherri Hall

    Ingredients

    • 12 oz bag fresh or frozen cranberries (approximately 3 cups)
    • ¼ cup water
    • ¼ cup pure maple syrup
    • ¼ cup coconut sugar
    • zest of an orange
    • ¼ cup orange juice, freshly squeezed
    • ½ teaspoon ground cinnamon, optional

    Instructions

    • Add the cranberries, water, maple syrup and coconut sugar to a large saucepan and stir to combine.
    • Heat over medium until the liquid comes to a boil. Once boiling, reduce to a simmer.
    • Cook for 15-20 minutes, stirring frequently, until the cranberries have broken down and the sauce has thickened.
    • Remove the pan from the heat and stir in the orange juice, zest and cinnamon (if using).
    • Allow to cool and then transfer to an airtight container and refrigerate for at least 2 hours.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Fiber: 2g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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