Vegan Cranberry Sauce

You don’t need turkey to enjoy this delicious vegan cranberry sauce. It’s the prefect companion for your vegan holiday meals, especially our Vegan Wellington or a Gardein Holiday Roast.

By cooking fresh cranberries with Granny Smith apples, orange juice, orange zest and lots of sugar, you get a deliciously tart and sweet vegan cranberry sauce. Your tastebuds will dance with excitement and your family will know it can’t possibly be from a can.

You may be tempted to add more liquid to the sauce when you first add the cranberries, but resist the urge. The cranberries are full of juice that will be released when they pop.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Cranberry Sauce

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This vegan cranberry sauce is far better than anything you can get in a can. It's full of color, flavor and texture. Perfect for your holiday dishes.

• CourseSide Dish
• CuisineAmerican, Gluten Free, Oil Free, Soy Free, Vegan
• MealDinner, Lunch

Servings	Prep Time
8 servings	20 minutes

Cook Time

25 minutes

Servings Prep Time 8 servings 20 minutes

Cook Time 25 minutes

Cranberry Sauce Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This vegan cranberry sauce is far better than anything you can get in a can. It's full of color, flavor and texture. Perfect for your holiday dishes. CourseSide Dish CuisineAmerican, Gluten Free, Oil Free, Soy Free, Vegan MealDinner, Lunch Servings Prep Time 8 servings 20 minutes Cook Time 25 minutes Servings Prep Time 8 servings 20 minutes Cook Time 25 minutes

Ingredients

• 1/2 medium orange
• 2 cups water
• 1 medium apple Granny Smith
• 3 cups cranberries fresh
• 1 1/4 cups sugar
• 1/2 tsp cinnamon ground
• 1/4 tsp cloves ground

Servings: servings

Instructions

1. Squeeze the juice from the half orange and set aside.
2. Remove the membrane from the inside of the half orange shell and discard.
3. Dice the orange shell (peel) into small pieces about 1/4 inch by 1/4 inch.
4. Put the orange shell pieces into a medium sauce pan with the water, bring to a boil and cook for 10 minutes. Drain and leave in the saucepan.
5. Peel, quarter and core the apple. Cut into small pieces about the size of a cranberry. Place in the saucepan with the cooked orange peels.
6. Sort the cranberries, discarding any soft or bad ones. You want firm cranberries. Add them to the saucepan with the apples and orange peels.
7. Add the reserved orange juice, sugar, cinnamon and cloves to the saucepan.
8. Bring to a boil, reduce heat and simmer. Cover partially.
9. Simmer gently, stirring occasionally until the sauce is thickened, the apples are tender and the cranberries have burst. About 10 to 15 minutes.
10. Transfer to a bowl and let cool before serving. Or cover and refrigerate. Best served at room temperature.

    

Recipe Notes

Serving size is about 1/2 cup.

Courtesy of Chuck Williams' Thanksgiving & Christmas cookbook.