30 Minute Meals
Vegan Cranberry Sauce
Prep
5 minutes
Cook
30 minutes
Yield
1 16 oz Jar
🌟 Elevate your holiday table with this simple vegan cranberry sauce that comes together in just 15 minutes! With only 5 ingredients, this sweet-tart sauce adds vibrant flavor to both plant-based and traditional meals.
No holiday meal is complete without cranberry sauce. Whether you are whipping up a vegan feast or sticking to a traditional dinner, cranberry sauce has to be there to top off your main course, or even just to enjoy on its own. This vegan cranberry sauce will please everyone around the table, and it tastes so fantastic that I could seriously just eat it by the spoonful.
❤️ Why You’ll Love Vegan Cranberry Sauce
- Versatile: It is Perfect to pair with both vegan and non-vegan main courses.
- Holiday Magic: Makes your house smell like the holiday season when you cook it up.
- Simple Ingredients: Only needs 5 easy-to-find components.
🍲 Ingredients
Cranberries – These ruby-red berries are the star of this vegan cranberry sauce, providing the perfect balance of tartness and natural sweetness. Fresh cranberries burst when heated, releasing their pectin, which naturally thickens the sauce without any added gelatin or thickeners, keeping this recipe completely vegan.
Brown Sugar – Brown sugar’s rich, molasses notes add depth to this vegan cranberry sauce that white sugar simply can’t match. It complements the tartness of the cranberries perfectly while adding a caramel-like sweetness that creates that classic cranberry sauce flavor we all love during the holidays.
👩🍳 How to Make Vegan Cranberry Sauce
- Rinse the cranberries and discard any that are brown or spoilt
- Bring the brown sugar and water to a boil and dissolve liquid for 2 minutes
- Reduce heat to low and add in the cranberries. Bring the mixture to a boil till they have burst
- Simmer for around 10-12 minutes. At the last minute add in the orange zest and cinnamon
- Remove from the heat and cool completely before transferring to a bowl or a tightly sealed container
🗒 Tips and Tricks
- Texture: For a smoother sauce, blend slightly after cooking.
- Thickness: Simmer longer for a thicker consistency.
- Flavor Development: Make this one day ahead to allow the flavors to meld.
🗒 Substitutions
For a different flavor profile, try these substitutions:
- Sweetener: Maple syrup or coconut sugar can replace brown sugar.
- Citrus: Lemon zest works in place of orange for a different flavor profile.
- Spices: Try adding nutmeg, allspice, or ginger with the cinnamon.
- Liquid: Apple juice can replace water for added sweetness and flavor.
🗒 Best served with
👝 How to Store Leftovers
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
🤔 Common Questions
Absolutely! In fact, it tastes even better after the flavors have had a chance to meld. Make it up to a week before your holiday meal and store it in the refrigerator.
When cranberries burst, they release natural pectin which helps thicken the sauce without any additional thickeners, creating that perfect consistency.
The sauce is ready when most of the cranberries have burst and the mixture has thickened enough to coat the back of a spoon. Remember that it will continue to thicken as it cools.
Yes! There is no need to thaw them first—just add them directly to the pot, and they may require a minute or two more of cooking time.
Traditional cranberry sauce is typically already vegan, but some recipes may include honey or gelatin. This version uses only plant-based ingredients, ensuring it suits everyone at your table.
- Rinse the cranberries and discard any that are brown or spoilt
- Bring the brown sugar and water to a boil and dissolve liquid for 2 minutes
- Reduce heat to low and add in the cranberries. Bring the mixture to a boil till they have burst
- Simmer for around 10-12 minutes. At the last minute add in the orange zest and cinnamon
- Remove from the heat and cool completely before transferring to a bowl or a tightly sealed container
Vegan Cranberry Sauce
Ingredients
Instructions
- Rinse the cranberries and discard any that are brown or spoilt.
- Bring the brown sugar and water to a boil and dissolve liquid for 2 minutes.
- Reduce heat to low and add in the cranberries. Bring the mixture to a boil till they have burst. Simmer for around 10-12 minutes. At the last minute add in the orange zest and cinnamon.
- Remove from the heat and cool completely before transferring to a bowl or a tightly sealed container.
I have a question maria, what do you think about blending this after the whole process, to make it into a smooth sauce?
I love that idea and honestly prefer my cranberry sauce like that.
What do you think about using honey instead?
I think that will work just fine! Just watch it carefully and stir often!
This is the first time I’ve made cranberry sauce and it turned out surprisingly well as I made some adjustments, I didn’t have brown sugar. I used 1/2 of regular sugar and 1/2 cup of maple syrup and it turned out great!
That is a great swap!!!
Cranberry sauce, My favorite!!!! I love your simple recipes
Thank you!!!!
Cranberry sauce, My favourite!!!! I love your simple recipes Maria
Thank you so much, Miranda!
I honestly was so quick to make it. The flavour is really good considering the brown sugar, and was quite easy to make! I highly recommend it!
Thanks so much, Gloria!