Make this vegan cranberry sauce with just 4 ingredients in 20 minutes! A simple, flavorful recipe perfect for Thanksgiving, Christmas or any holiday meal.
This recipe brings together fresh or frozen cranberries, sweet brown sugar, and the zesty kick of orange juice. The sweet and tangy combo makes it a holiday favorite that goes great with both savory and sweet dishes.
Whether it’s a cozy Christmas dinner or a festive Thanksgiving meal, this cranberry sauce is super easy to make and full of flavor. With just a few simple ingredients, it’s the perfect holiday side dish to impress your guests!
Not sure what to pair with this sauce? Try it with vegan turkey, vegan mashed potatoes, vegan stuffing, vegan green bean casserole, or vegan sweet potato casserole. It’s a must-have for any holiday meal!
Ingredients for vegan cranberry sauce
- Fresh or frozen cranberries: Fresh cranberries are ideal for their bright flavor, but frozen ones are a convenient option that works just as well.
- Orange juice: Adds a citrusy sweetness that balances the tartness of the cranberries. Freshly squeezed juice gives the best flavor, but bottled juice works too. If you prefer, you can substitute it with water for a milder taste.
- Water: Helps create the right consistency for the sauce. You can replace part of it with more orange juice for a stronger citrus flavor.
- Brown sugar: Adds sweetness and a hint of caramel from molasses, the syrup left in sugar-making. You can use less if you want it less sweet or swap it for granulated, cane, or coconut sugar.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan cranberry sauce
Step 1: Combine all ingredients in a saucepan.
Step 2: Bring to a boil, then simmer for 10-15 minutes, stirring occasionally, until most cranberries pop and the sauce thickens slightly.
Step 3: Let the sauce cool in a bowl at room temperature for 20 minutes.
Step 4: Cover and chill in the fridge for at least 2 hours before serving.
Frequently asked questions
It typically lasts up to 10-14 days in the fridge if stored in an airtight container. Be sure to check for any changes in smell, color, or texture before serving to ensure it's still fresh!
Yes, you can! Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep well in the freezer for up to 2-3 months. When ready to use, thaw it in the fridge overnight and give it a good stir before serving.
To make the sauce thicker, cook it a bit longer to let more liquid evaporate. It will also thicken as it cools.
To make it thinner, add a little water or orange juice while cooking until it reaches your desired consistency. Stir well to combine.
It is traditionally served cold or at room temperature, but it can also be served slightly warm if you prefer. It’s all about personal preference! Just make sure to cool it completely before refrigerating if you’re preparing it ahead of time.
You can serve it with a variety of dishes! It’s perfect alongside holiday classics like vegan turkey, vegan mashed potatoes, vegan stuffing, vegan sweet potato casserole, roasted vegetables, or even as a spread on sandwiches or toast. Its sweet and tangy flavor makes it versatile for both savory and sweet meals!
More vegan holiday recipes
Vegan Cranberry Sauce
Ingredients
- 12 ounces fresh or frozen cranberries
- ½ cup orange juice
- ½ cup water
- 1 cup brown sugar, light or dark
Optional add-ins:
- A cinnamon stick, orange zest, chopped pecans, raisins, a pinch of nutmeg or allspice, maple syrup, diced apples, fresh grated ginger, or a splash of vanilla extract
Instructions
- Combine all the ingredients in a medium saucepan.
- Heat the mixture over medium heat until it starts to boil. Lower the heat and let it gently simmer, stirring occasionally, for 10-15 minutes, or until most of the cranberries pop open. Be cautious as they might splatter. The mixture will thicken as it cooks and will firm up further as it cools.
- Pour the sauce into a serving dish or container and let it cool at room temperature for at least 20 minutes.
- Once cooled, cover it tightly and place it in the refrigerator for at least 2 hours before serving.
Video
Notes
- It lasts up to 10-14 days in the fridge if stored in an airtight container. Let it cool completely before refrigerating.
- You can freeze it for up to 2-3 months in a freezer-safe container or bag. Thaw in the fridge overnight before serving.
Genie Robinson says
Can I use an immersion blender to make it less chunky?
Iosune says
Hi Genie! Yes, absolutely! An immersion blender works great if you prefer a smoother texture. Just blend it to your desired consistency once it’s cooked. Let me know how it turns out!
Robyn Goldstein says
I make mine with cranberry juice a touch of fresh orange juice and maple syrup.
Iosune says
Hi Robyn! That sounds delicious! Such a great combination of flavors—thanks for sharing your variation!
Bill says
Adding the zest makes the magic happen.
Iosune says
Hi Bill! Adding zest sounds like a fantastic idea. Thanks for sharing your twist on it!