Can you imagine vegan Thanksgiving dinner without a generous scoop of wiggly-jiggly cranberry sauce? We can’t (and won’t)! If you’re as crazy about cranberries as we are, you’ll jump for joy after tasting this simple 3-ingredient homemade vegan cranberry sauce.
Even though our recipe isn’t shaped like a ribbed, round cylinder, we think you’ll like it berry much! Half the fun of this cranberry sauce recipe is actually making it. You literally just throw a few ingredients into a saucepan and gently simmer until it does its ‘pop and squish’ dance. A few more stirs and it’s ready to go.
Won’t you join us in making this bright and cheery holiday side? Eat, drink, and cranberry!
There isn’t enough time in the day to tell you all of the reasons why you should make this vegan cranberry sauce recipe. We guarantee that, once you make it, you’ll be wondering why you ever bought it canned. It’s become one of our favorite Thanksgiving traditions to make our own sauce. Your family members will have to take turns every year because they’ll all want to give it a try.
It was amazing to discover that cranberries are 90% water. When you think of a high water content fruit, watermelon usually comes to mind, not cranberries. What else is wonderful about this bright red berry?
Did you know that cranberries are originally from North America? Now, they grow on over 58,000 acres of farmland across the United States, Canada, and Chile. Isn’t that amazing?
Gina’s Tip: Read Cranberry Thanksgiving by Wende & Harry Devlin before or on Thanksgiving Day. It’s a fun and charming story for all ages with themes of generosity of spirit and forgiveness. (Just imagine that the dinner features a Tofurky, not a real turkey.)
You might be thinking that there’s not much you can do to create a more scintillating cranberry sauce. Lucky for us, you’d be berry wrong. We have a few top notch suggestions for sweetening the deal on this traditionally tangy side.
When you finally make this recipe, you’ll be high-fiving anyone who comes into the kitchen. Or even calling them in to see how magical the transformation is from a bumbling bowl of cranberries to a luscious, vibrant cranberry sauce. If you love ASMR, the sound of the cranberries popping is like working through a sheet of bubble wrap—so satisfying!
Very little equipment and even fewer ingredients are essential for a super easy recipe like this one. You could even get away with less if you’re pretty good at eyeballing the maple syrup amount. Consider grabbing a pretty pint mason jar for storing your finished gluten-free cranberry sauce if you won’t be eating it right away.
If you try this vegan cranberry sauce recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Fa
Like most vegan cranberry recipes, any leftovers will stay fresh in the fridge for about 3-5 days. Make sure to cover it well so that it doesn’t form that weird, rubbery skin on top. Our guess, though, is that it won’t even last that long and you’ll wish that you’d made more! (Note this for next time! lol)
Can you freeze cranberry sauce?
You might be surprised by this, but yes, you can! Make sure that you use a sealed, freezer-safe container and use up within two months after storing. It can easily be defrosted overnight in the refrigerator.
How can I make a healthier cranberry sauce?
If you’re sensitive to sweetener or would like a vegan cranberry sauce with no sugar, feel free to leave it out. But, keep in mind that your cranberry sauce will be extremely tart, even with the orange juice added. Consider adding ½ cup of applesauce to the cranberry sauce as it cooks to balance out the tart taste.
Is cranberry sauce vegan? When it comes in a can, should I be careful of the ingredients?
Generally, most canned cranberry sauce is vegan. The only ingredient you usually have to worry about is gelatin, which is a protein made from boiling animal skin, tendons, or bones in water.
This healthy cranberry sauce recipe and article was written by Gina House. Vegan food photography by JJ Steele. Edited by Amanda Meth. Special thanks to Lisa Light-Abrego. Please note that this article may contain affiliate links which supports our work at World of Vegan.