Although Cranberry Sauce is associated with Thanksgiving dinner and holidays, we crave them year-round. We use it for our breakfast fruit bowls and as a topping for porridge (warm oatmeal), just as we would use our applesauce.
It is also a staple in our Thanksgiving table and we love pairing it with our easy vegan buttermilk and gluten-free cornbread recipe, and vegan pumpkin pie, made with a 5-minutes pumpkin spice mix and the no-roll vegan pie crust.
- Dry cranberries
- Fresh ginger
- Maple syrup
Optionally a teabag and one clementine.
See quantities and full instructions in the recipe card.
Hydrate the dry cranberries with a teabag of your preferred tea for five minutes. If not using tea, just hydrate with water.
Heat a pan and add the cranberries with its water. If using the clementine, add the freshly squeezed juice and cinnamon, sticks, and cloves.
Add ginger. Once the cranberries start to wilt, add the ginger, nutmeg and simmer further. You can add water if the cranberries are drying too much.
Add the sweetener
Remove the cinnamon sticks and the cloves.
This sauce freezes and thaws perfectly well. Just leave it in the refrigerator overnight before using it.
Tips for using
Apart from enjoying this delicious sauce on Holidays, you can also enjoy it year-round.
Not only does it adds a beautiful flavor but some delicious spices to our mornings... and spices are great for our health!
Health benefits of cranberries
These bitter and sour fruits have some profound benefits. Cranberries are superfoods as they are high in antioxidants and have compounds that may have anti-inflammatory and anti-cancer effects.
They may also:
Help with gut and urinary tract health, keep your mouth healthy and improve eyesight and cardiovascular health.
More Vegan Sauce Recipes
Our suggested Vegan Christmas Menu Post
- Truffled Mashed Potatoes
- Green Beans with Flaked Toasted Almonds
- Vegan Sweet Potato and Eggplant Casserole
- Onions Stuffed with Porcini Mushrooms and Christmas Stuffing
- Christmas Rosemary Bread Buns
If you try any of these recipes, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Spiced Cranberry Sauce
Optional (and recommended):
- 1 tea bag ginger or cinnamon tea
- 1 clementine or orange
- Hydrate. Place the dry cranberries in a bowl with 1 cup of hot water and a teabag for 5 minutes.1 cup cranberries, 1 tea bag
- Heat a pan and add the cranberries with its water.1 cup cranberries
- Season. If using the clementine, add the freshly squeezed juice and cinnamon sticks, and cloves. Cook, stirring regularly for around 5 minutes.3 cinnamon sticks, 1 clementine, 5 cloves
- Add the ginger. Once the cranberries start to wilt, add the nutmeg and simmer further. You can add water if the cranberries are drying too much.½ teaspoon ginger, ½ teaspoon nutmeg
- Add sweetener. Next, add the maple syrup and taste. Cranberries are sour, and you want to get the sweet just right. You may want to add more syrup.3 tablespoons maple syrup
- Simmer. Continue to simmer; at this stage, it should look more like a cranberry jam.
- Remove the cinnamon sticks and the cloves.3 cinnamon sticks, 5 cloves
- Store. You can add to a jar, cool down, and store it in the fridge for later, or serve immediately.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full Nutritional Disclosure here.
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