Cranberry Sauce
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!
Servings: 8
Calories: 115kcal
Ingredients
- 12 oz fresh or frozen cranberries
- ½ cup orange juice
- ½ cup water
- 1 cup sugar I used brown sugar
- 1 cinnamon stick optional
Instructions
- 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. Keep in mind that the cranberry sauce will continue to thicken as it cools.
- Serve with vegan Thanksgiving recipes like vegan turkey or vegan stuffing, among others.
- 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: 1serving | Calories: 115kcal | Carbohydrates: 28.1g | Protein: 0.1g | Sodium: 1mg | Fiber: 1.6g | Sugar: 25.4g