Vegan Cranberry Sauce with Orange Juice
This easy vegan cranberry sauce with orange juice is sweet, tart, and ready in 15 minutes with just 4 ingredients. A classic homemade side for your holiday table!
Servings: 8 servings
Calories: 141kcal
Equipment
- Mason Jar
Ingredients
- ½ cup (120 ml) water
- ½ cup (120 ml) orange juice freshly squeezed, about 2 oranges
- ¾-1 cup (150 to 200 g) sugar depending on how sweet you like it
- 12 ounces (340 g) fresh or frozen cranberries 1 bag
- ½ teaspoon (2.5 ml) orange zest optional
Instructions
- In a medium saucepan over high heat, bring the water and orange juice to a boil. Add the sugar and stir until it dissolves.
- Add the cranberries and cook, stirring often, until they begin to burst. If you're using frozen cranberries, add them straight from the freezer and give them 2 to 3 extra minutes to burst.
- Lower the heat to a simmer, stir in the orange zest (if using), and simmer for 10 minutes.
- Remove from the heat and let it cool to room temperature. Refrigerate it for 1 hour to chill and thicken.
Video
Notes
- Start with the smaller amount of sugar, taste once the cranberries burst, and add more if you like. For a more tart sauce, you can start with as little as ½ cup.
- Add the orange zest after the cranberries burst so it doesn't turn bitter.
- For a smoother sauce, blend some or all of it with an immersion blender.
- If it's too thick, stir in a splash of water or orange juice. If it's too runny, simmer it a little longer. It thickens more as it chills.
- Store it in an airtight container in the fridge for up to 2 weeks, or freeze it for 2 to 3 months.
- This recipe makes about 2 cups, or 8 servings of about ¼ cup each.
Nutrition
Serving: 0.25cup | Calories: 141kcal | Carbohydrates: 36g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 62mg | Fiber: 2g | Sugar: 33g | Vitamin A: 60IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 0.1mg
