Vegan Cranberry Sauce

In Recipes, Sides, Thanksgiving 2016 by John Robinette1 Comment

Thanksgiving is not quite the same without cranberry sauce, including vegan cranberry sauce. It’s mildly bittersweet flavor profile is the complement to practically every dish. And the color looks great on the buffet table and on the plate. And here is a little secret: If you somehow wind up with leftovers, peanut butter and cranberry sauce sandwiches can be in your future! Or, use it in Leftover Cranberry Sauce Muffins.

Homemade vegan cranberry sauce is a no-brainer. It’s probably the easiest item on the menu. You can also make it a day or two ahead of time and keep it in the fridge to reduce the cooking on Thanksgiving Day.

I find that many traditional recipes are a bit too sweet for my taste, so in this vegan cranberry sauce recipe, I cut back a bit on the sugar. I also find that a shot (or two!) of brandy, or cognac if you’ve got it, adds a wonderfully warm note to compliment the cranberry. But not all liquor is vegan! Check Barnivore to be sure. Bourbon or scotch can be used instead of the brandy. The alcohol burns off either way, so no need to worry about non-drinkers or kids.

Vegan Cranberry Sauce
Serves 8
This plant-based cranberry sauce includes brandy to add a warm note to complement the cranberry. And if you have leftovers, use it in our Leftover Cranberry Sauce Muffins.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
213 calories
48 g
0 g
0 g
0 g
0 g
134 g
4 g
43 g
0 g
0 g
Nutrition Facts
Serving Size
134g
Servings
8
Amount Per Serving
Calories 213
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
10%
Sugars 43g
Protein 0g
Vitamin A
2%
Vitamin C
31%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups fresh cranberries
  2. 1 ½ cups organic cane sugar
  3. 1 ¼ cup orange juice
  4. ¼ cup brandy
Instructions
  1. Wash the fresh cranberries under cold water and remove any stems and damaged cranberries.
  2. Place all ingredients in a large saucepan and bring to a boil over medium-high heat.
  3. Let boil for about 1-2 minutes then reduce to a simmer. You should hear a popping noise. This is the cranberries releasing their juice, and natural pectin, which will thicken later into a sauce.
  4. Let simmer for 10-15 minutes until all the cranberries have popped and the sauce begins to thicken. Remove from the heat and let cool.
  5. Once the sauce has cooled to room temperature, it can be stored in the refrigerator in an airtight container.
Notes
  1. Feel free to substitute brown sugar for the cane sugar.
beta
calories
213
fat
0g
protein
0g
carbs
48g
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John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

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Comments

  1. Thanks for this recipe. It looks delicious and I cannot wait to try it–cannot wait to try adding brandy. A friend, who grew up on Nantucket in the 1920s, told me that they used cranberry sauce as dessert. It works, perfectly, for me.

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