Vegan Cranberry Sauce with Orange Juice

Vegan Cranberry Sauce Ingredients

You only need 4 simple ingredients, and one of them is water! You’ll find the full amounts in the recipe card below.

• Cranberries: Fresh or frozen both work. Add frozen cranberries straight from the freezer, and give them 2 to 3 extra minutes to burst. Dried cranberries work too, with a few changes (see the FAQs).
• Orange juice: Freshly squeezed is best. You’ll need about 2 oranges for ½ cup, so zest one of them first. It adds natural sweetness and a citrusy flavor that pairs perfectly with tart cranberries.
• Sugar: Start with the smaller amount and add more to taste. If you avoid sugar processed with bone char, use organic or unrefined cane sugar.
• Water: Helps the sugar dissolve and gives the sauce the right consistency.
• Orange zest (optional): Adds extra orange flavor. Stir it in after the cranberries burst so it doesn’t turn bitter.

Recipe Variations

Here are a few easy ways to switch up this homemade cranberry sauce:

• Ginger: Add ground ginger, fresh minced ginger, or candied ginger. Start small (about 1 teaspoon fresh or ¼ teaspoon ground) and add more to taste.
• Spiced: Warm it up with cinnamon, nutmeg, cloves, allspice, or star anise. Store-bought or my homemade pumpkin pie spice works great too. Start with a small pinch.
• Jalapeño: Finely mince a jalapeño for a little heat. Chipotle would be delicious too.
• Vanilla: Just a splash adds a little extra depth.
• Nuts: Stir in chopped walnuts, pecans, or almonds for texture.
• Other fruit: Pears, apples, berries, and pomegranate all pair well with cranberries. Let me know in the comments if you’d like recipes for those!

How to Make Cranberry Sauce with Orange Juice

Before you start, zest one of the oranges (if using), then juice the oranges until you have ½ cup.

PRO TIP: Don’t worry if it looks runny while it’s hot. The cranberries release natural pectin, so the sauce thickens as it cools and even more in the fridge.

Toni’s Recipe Tips

• Adjust the sweetness: Start with less sugar than the recipe calls for, then taste and adjust. If it’s too sweet, add a squeeze of lemon juice or more orange juice.
• Add the zest at the end: Added too early, the zest can turn bitter.
• For a smoother sauce: Blend some or all of it with an immersion blender.
• Adjust the consistency: Too thick? Stir in a splash of water or orange juice. Too runny? Simmer it a little longer, or thicken it with cornstarch (see the FAQs).
• Let it cool: It thickens as it cools, and the flavors have more time to meld.

Make Ahead and Storage

• Make ahead: It tastes even better on day two, so it’s perfect to make before the holiday rush.
• Fridge: Once cooled, store it in an airtight container or mason jar in the fridge for up to 2 weeks.
• Freezer: Freeze it for 2 to 3 months. Thaw it in the fridge overnight or on the counter for several hours.
• Serving: Take it out of the fridge 30 to 40 minutes before serving for the best taste and texture.

What to Do with Leftover Cranberry Sauce

For the holidays, serve it with an easy lentil loaf or pineapple glazed tofu ham. Then use up any leftovers in these 10 easy ways:

1. Spread it on holiday sandwiches, wraps, paninis, and crostini.
2. Use it as a filling for hand pies and other pastries.
3. Use it as the base for a Thanksgiving or Christmas pizza.
4. Brush it over roasted butternut squash (how to roast a butternut squash), tofu, or vegan ham as a glaze.
5. Use it instead of jam on bagels and toast, or in raspberry jam thumbprint cookies.
6. Stir it into apple cinnamon overnight oats, healthy chia pudding, or vegan yogurt parfaits.
7. Spoon it warm over vegan banana pancakes, vegan waffles, vegan banana cheesecake, or easy vegan bundt cake.
8. Add it to a vegan cheese board or Christmas wreath charcuterie board.
9. Stir it into fall desserts like this easy pear crisp or the best vegan apple crumble.
10. Mix it into vegan mayo or BBQ sauce for a holiday condiment.

Vegan Cranberry Sauce FAQs