Vegan Cranberry Sauce

This cranberry sauce is part of my recipe for Sweet Orange Ricotta With Cranberry Compote, but because it also serves as such a deliciously simple Thanksgiving cranberry sauce, I figured it deserves its own post. Made from just four ingredients – fresh cranberries and orange juice, maple syrup, sugar – this gorgeous sauce takes just 15 minutes to prepare (plus chill time).

Pin Recipe Print Recipe

5 from 1 vote

Vegan Cranberry Sauce

Adapted from the Martha Stewart recipe Cranberry Compote Layered with Lemon Ricotta. 

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Sauces

Cuisine: American

Keyword: Cranberry Sauce

Servings: 6 servings

Calories: 93kcal

Author: Lori Rasmussen

Ingredients

US Customary - Metric

• 1 large orange
• 12 ounces fresh cranberries
• 1/3 cup maple syrup
• 2 Tbsp sugar

Instructions

• Place a 2-inch slice of orange peel and the juice from the orange in a sauce pan over medium-high heat. Add the cranberries, maple syrup, and sugar, and bring to a boil. 
• Reduce heat and simmer until cranberries burst and the liquid thickens, about 10 minutes. Chill completely (this process can be sped up with an ice bath).
  

Notes

Cranberry sauce can be made 1 to 2 days in advance. Store in an airtight container in the refrigerator.

Serves 6 to 8. Nutrition facts calculated for 6 servings.

Nutrition

Calories: 93kcal | Carbohydrates: 24g | Protein: 0.5g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Fiber: 2g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 20.6mg | Calcium: 20mg | Iron: 0.2mg

Tried this recipe?Mention @MyQuietKitchen or tag #myquietkitchen