Fruity, zesty and slightly sweet, my cranberry sauce recipe packs a punch without overloading on the sugar as it’s refined sugar-free. With only four ingredients it’s incredibly quick and easy to make, so why not give it a try this year? And while it goes beautifully with my pecan and sage stuffing, it’s also a versatile and tangy addition to lots of other dishes: think chestnut soup, smoothies or even brownies!
Cranberry Sauce
Preparation time
Cooking time
Total time
A four-ingredient, quick to make cranberry sauce that has all the zing of your favourite version without the refined sugar.
Author: Laura, The Whole Ingredient
Recipe type: Dips, Condiments, Preserves
Cuisine: 30 minutes or less, Vegan, Gluten Free
Serves: 4
Ingredients
- 150g frozen cranberries
- 1 orange, juice and zest (unwaxed)
- 2 tbsp pure maple syrup
- 100ml water
Method
- Add all the ingredients to a saucepan and simmer on a moderate heat for 20 minutes, stirring occasionally to break up the cranberries. The sauce should reach a jam-like consistency.
- Leave to cool and transfer to a sterilised, airtight container.
- Keeps in the fridge for at least a week.
Notes
Adjust the amounts of orange juice and maple syrup according to your personal taste – I like my cranberry sauce to be zingy!
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.
Delicious. I love cranberry sauce. And then try peanut butter and cranberry sauce sandwiches… seriously good and IMO better than the classic American PB&J.
Oh my goodness, you have just MADE MY DAY with that suggestion. Genius!