Cranberry Sauce – Simple Vegan Blog

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Cranberry sauce, tart, sweet, and perfect to enjoy with Thanksgiving dishes like vegan turkey. It’s ready in just 20 minutes with only 5 ingredients!

Photo of a bowl of cranberry sauce

This cranberry sauce is one of my favorite Thanksgiving sides ever. I absolutely love the contrast between its tart and sweet flavors, as well as how easy it is to prepare and how good it turns out.

But what I most enjoy about this recipe is that it’s healthier than the store-bought ones, because it doesn’t contain any kind of artificial additives or preservatives. And it’s also tastier and more delicious!

Besides, you can serve it with plenty of different Thanksgiving dishes, although one of my favorite ways of eating it is with some delicious vegan turkey.

Cranberry sauce, an amazingly good vegan Thanksgiving side. It’s super easy to prepare, affordable, and healthy. To make it you only need 5 ingredients and 20 minutes of your time!

How to make cranberry sauce – Step by step

Step-by-step photos of how to make cranberry sauce
  • Add all the ingredients to a saucepan and bring to a boil
  • Then cook over medium heat for about 10 minutes, stirring occasionally.
  • Let it cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
  • Serve as a part of a vegan Thanksgiving dinner.

Pro tips

  • I prefer to use fresh cranberries, but the frozen ones are also a good option.
  • You could only use water (1 cup or 250 ml) or only juice (1 cup or 250 ml), but I prefer to use half and half.
  • Feel free to add other ingredients like pecans, nutmeg, raisins, finely chopped rosemary, etc.
  • The sauce will thicken upon cooling.
Photo of a bowl of cranberry sauce taken from the above

When does cranberry sauce go bad?

Although it’s homemade, this sauce will last for quite some time if stored properly. If you have any leftovers, keep them in a sealed container in the fridge and they will keep in good condition for about 2 weeks.

Can cranberry sauce be frozen?

Of course! It actually freezes perfectly. To do it, put it into a sealed container or a freezer-friendly bag and keep it in the freezer for up to 2 months.

To defrost, just transfer it into the fridge until thaw. However, if you have lots of leftovers, I suggest you divide them into individual portions before you freeze them so you only have to defrost the amount of sauce you’re actually going to be using instead of the whole batch.

What is cranberry sauce used for?

Cranberry sauce is normally served during Thanksgiving. People usually eat it with regular meat, but I do recommend you try to serve it with vegan turkey and vegan stuffing, among others. It really is the perfect complement to these kinds of dishes!

Looking for more vegan Thanksgiving recipes?

Close-up shot of a bowl of cranberry sauce

Did you make this cranberry sauce recipe?

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Square photo of a bowl of cranberry sauce

Cranberry Sauce



  • Author:

    Iosune


  • Prep:

    5 mins


  • Cook:

    15 mins


  • Total:

    20 mins

  • 8 1x

  • How to, Vegan Thanksgiving

  • American

  • Vegan


Servings 8 1x


Scale


Tap or hover over number to scale servings

Cranberry sauce, tart, sweet, and perfect to enjoy with Thanksgiving dishes like vegan turkey. It’s ready in just 20 minutes with only 5 ingredients!

Ingredients

  • 12 oz fresh or frozen cranberries (340 g)
  • 1/2 cup orange juice (125 ml)
  • 1/2 cup water (125 ml)
  • 1 cup sugar (180 g), I used brown sugar
  • 1 cinnamon stick (optional)

Instructions

  1. Add all the ingredients to a saucepan and bring to a boil
  2. Then cook over medium heat for about 10 minutes, stirring occasionally.
  3. Let it cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Keep in mind that the cranberry sauce will continue to thicken as it cools.
  4. Serve with vegan Thanksgiving recipes like vegan turkey or vegan stuffing, among others.
  5. Keep the leftovers in a sealed container in the fridge for up to 2 weeks or in the freezer for up to 2 months. I suggest you freeze it in individual portions. To defrost, transfer it into the fridge until thaw.

Notes

  • I prefer to use fresh cranberries, but the frozen ones are also a good option.
  • You could only use water (1 cup or 250 ml) or only juice (1 cup or 250 ml), but I prefer to use half and half.
  • Feel free to add other ingredients like pecans, nutmeg, raisins, finely chopped rosemary, etc.
  • The sauce will thicken upon cooling.
  • Nutritional info has been calculated without the cinnamon stick.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 115
  • Sugar: 25.4 g
  • Sodium: 1 mg
  • Carbohydrates: 28.1 g
  • Fiber: 1.6 g
  • Protein: 0.1 g

Curved “made this” textMADETHISRecipe?



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