Vegan Cranberry Sauce (No Refined Sugar)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
90 kcal
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Course
Condiments
-
Cuisine
American
Vegan Cranberry Sauce (No Refined Sugar)
Description
The recipe begins by adding a piece of orange peel and freshly squeezed orange juice to a saucepan over medium-high heat. Fresh or frozen cranberries and maple syrup are then added and brought to a gentle boil. The heat is lowered to a simmer to cook until the cranberries burst and the liquid thickens, approximately 10 to 12 minutes, longer if using frozen berries. After cooling, the orange peel is removed before refrigeration.
This produces a fruit sauce with a balance of tartness from cranberries and citrus, and mild sweetness from maple syrup. The texture is thick but spoonable, with some whole berries intact providing a pleasant bite. The absence of refined sugar aligns with a whole-food approach.
The sauce can be served chilled alongside holiday dishes, used as a topping for vegan desserts, or incorporated into pies, with specific notes on adjusting sweetness or flavors to suit purpose. Variations include adding warm spices, ginger slices, or alcoholic spirits to alter the flavor profile.
Leftovers store up to five days refrigerated and can be frozen for longer storage. The recipe yields about 1.5 cups and is scalable for larger gatherings.
Ingredients
- 1 large orange
- 12 ounces cranberries discard soft or bruised ones, fresh or frozen, rinsed and sorted
- ⅓ cup maple syrup see Notes for sweetener options depending on end use.
Instructions
- Slice a 2-inch piece of peel from the orange. Place in a small sauce pan along with the juice from the orange. Turn the stove eye to medium-high heat. Add the cranberries and maple syrup, and bring to a low boil.
- Reduce heat to a simmer. Stirring occasionally, cook until cranberries burst and the liquid thickens, about 10 to 12 minutes (takes a little longer if using frozen cranberries).
- Let the cranberry sauce cool, remove the orange peel, and refrigerate until chilled, 4 hours to overnight.
Notes
- Cranberry sauce can be made 1 to 2 days ahead and refrigerated in an airtight container for up to 5 days.
- Freezing the sauce for several months is possible to extend storage.
- Variations include adding bourbon, whisky, or orange liqueur for boozier flavor, or warm spices like cinnamon, nutmeg, and cloves for a spiced version.
- Adjust sweetness by adding organic cane sugar or additional maple syrup to taste.
- Use this sauce as a topping, condiment, or pie filling depending on sweetness preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 0.5g | 1% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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