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
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 white wine gravy, 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.
Ingredients you'll need
- Cranberries - You can use either fresh or frozen.
- Maple Syrup
- Coconut Sugar
- Orange Juice
- Orange Zest
- Cinnamon (Optional)
See recipe card for quantities.
How to make vegan cranberry sauce
Add the cranberries, water, maple syrup and coconut sugar 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).
Stir to combine.
Allow to cool and then transfer to an airtight container and refrigerate for at least 2 hours.
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.
Vegan Cranberry Sauce
- 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)
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