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close up of the sauce

Vegan Cranberry Sauce

Thanksgiving and Christmas wouldn't be the same with out serving up some cranberry sauce. This recipe is super simple, using only a handful of ingredients yielding a combination of sweet and zestiness from the orange.
Course Appetiser, condiment
Cuisine American
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 4 servings
Calories 94kcal
Author Charla


  • 3 cups of fresh cranberries roughly 12oz
  • ½ cup of maple syrup or sweetener of your choice
  • The juice of one large orange about ¾ cup
  • 1 tablespoon zest of an orange
  • 1 teaspoon of fresh ginger
  • ½ teaspoon of cinnamon
  • 3 tablespoon of slivered almonds optional
  • water if required


  • Toss all of the ingredients into a sauce pan and bring to the boil.
  • Once boiled reduce heat to simmer for 15 minutes stirring occasionally to prevent sticking.
  • During simmering the cranberries will start to burst and the sauce thicken.
  • When 10 minutes have passed remove pan from heat, allow to cool and serve or store in the refrigerator.


  • If the sauce isn't thick at the time, it's okay as it will thicken with time.
  • Use whatever sweetener you see fit but be sure to use coconut nectar, maple syrup, agave nectar.
  • If you don't want to use ½ cup of sweetener, just use less.
  • Keep your cranberry sauce refrigerated at all times.
  • Your cranberry should keep for about a week.


Calories: 94kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 122mg | Fiber: 5g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 1mg