cranberry sauce recipe

The best Vegan Cranberry Sauce! Packed with sweet, tart flavours, it makes the perfect accompaniment to your holiday feast. Make it in only a few minutes using either fresh or frozen cranberries. (Includes stovetop and Instant Pot instructions).

The Best Vegan Cranberry Sauce

cranberries

orange (,

cinnamon stick

approx 3 inch piece of fresh rosemary

Wash the cranberries and pick out any soft ones. Reserve 1 cup of them and add the rest along with everything else to a medium saucepan. Cook over medium heat, stirring frequently until the sauce is thickening and becoming jammy and the cranberries are breaking down. Usually about 15 minutes.

Turn off the heat and discard the rosemary and cinnamon stick. Have a quick taste but be very careful as it will be super hot. Now is the time to add more sugar if you want to because it will dissolve in the heat. Remember though that it is supposed to be tart. It&#039;s job is to cut through the richness of your holiday food.

Add the reserved cranberries and stir them in. The residual heat will cook them enough before it cools down and give the sauce good texture.

Allow to cool completely before decanting into jars or freezer-safe containers.

To make on the stovetop

Wash the cranberries and pick out any soft ones. Scoop out about 1 cup and reserve until the end. Put the rest in the Instant Pot.

Add the sugar, maple syrup, red wine, orange juice and zest and give it a stir. Put the cinnamon stick and rosemary on top.

Put the lid on the Instant Pot and seal the vent. Cook for 3 minutes on high pressure and leave the pressure to release naturally. Once the pin has dropped, open the lid. It will look foamy and unappetizing but don&#039;t panic. Discard the cinnamon stick and rosemary, and add the reserved cranberries. The residual heat is enough to cook them. Stir well. Now it looks good. Have a quick taste. Be careful as it will be very hot. If you find it too sour, now is the time to add a little more sugar because it will dissolve in the heat. Keep in mind though that a little tartness is good as it works really well with your rich festive foods.

Allow to cool completely. The lid can be on or off at this point but it will cool more quickly with the lid off. Once cool, decant into jars or freezer safe containers.

To make in an Instant Pot

This Homemade Cranberry Sauce Recipe is a delicious twist on classic cranberry sauce with added pomegranate juice. It’s so easy and bursting with flavor!

Homemade Cranberry Sauce

pomegranate juice

orange juice

brown sugar

cinnamon

salt and pepper

In a medium saucepan, mix together all of the ingredients.

Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.

Remove from heat. Let cool to room temperature.

Serve with turkey, pork, or even mixed into plain yogurt for a healthy dip!

This easy cranberry sauce recipe for whole berry cranberry sauce can be made as a small batch, or in bulk for home canned cranberry sauce!

Cranberry Sauce with Port Wine and Cinnamon Sticks

Cup Sugar

Water

Tbsp Red Wine Vinegar

2.5 Cups Cranberries (washed and sorted)

Cup Port Wine

Cinnamon Sticks

Cups Sugar

Cup Water

Cups Cranberries (washed and sorted)

Cups Port Wine

4-6 Pint Canning Jars

4-6 Lid and Ring Sets

Combine water, sugar, and vinegar in large pot.

Heat on high, stirring the whole time.

Once sugar is at a rolling boil, add cranberries.

Reduce heat to medium, return to boil, boil for 5 minutes.

Remove from heat, add port. Stir well.

Add two cinnamon sticks to the bottom of each jar.

Follow water bath canning instructions to prepare jars and process sauce for 15 minutes in a water bath canner. Leave 1/2 inch headspace.

To Can:

Allow the sauce to cool a bit so it doesn’t break the container you are using, then pour it into the dish you wish to serve in.Chill for at least 4 hours, overnight is better. Serve and enjoy!!

If You&#x27;re NOT Canning:

You only need a few ingredients and 15 minutes to make the perfect cranberry sauce for your holiday feast. The cinnamon and orange zest is what makes it so good!

Cranberry Sauce Recipe

water

orange juice ((from 2 oranges))

sugar

cranberries (fresh

orange zest (optional)

(3-inch) cinnamon stick (optional)

salt

Simmer

In a medium saucepan, bring the water, orange juice, and sugar to a simmer.

Cook

Stir in the cranberries, orange zest and cinnamon stick, if using, and salt. Bring the mixture back to a simmer. Cook, stirring and mashing the berries occasionally, until the sauce has thickened. Note that it will thicken more as it cools.

Chill

Discard the cinnamon stick and orange zest strips. Transfer to a bowl, cover and chill until you are ready to serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1698183744/wxtwuhjxqwcnyu6tgxvf.mp4

This homemade Cranberry Sauce recipe is so quick and easy to make, with fresh cranberries, orange, and just a couple other simple ingredients. This classic side dish is a must for Thanksgiving and Christmas, and it only takes 15 minutes to make, so don't skip it!

Cranberry Sauce Step by Step Recipe Video

The best Homemade Cranberry Sauce recipe you will ever make, and a must-have recipe for your holiday celebrations! This cranberry sauce with orange juice is made with only 5 ingredients in under 30 minutes, and it can be prepared ahead of time! You&#39;ll never buy canned cranberry sauce in a can again!

Best Homemade Cranberry Sauce Recipe

cranberries ((rinsed))

In a medium sauce-pan, whisk together water, orange juice, granulated sugar,  brown sugar and cinnamon over medium-high heat.

Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.

Simmer the mixture uncovered for 10 - 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).

Once most of the berries have popped, use  a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth. 

Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.

Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700262065/ggipj20yvfmmddom0te1.mp4

The best Homemade Cranberry Sauce recipe you will ever make, and a must-have recipe for your holiday celebrations! This cranberry sauce with orange juice is made with only 5 ingredients in under 30 minutes, and it can be prepared ahead of time! You'll never buy canned cranberry sauce in a can again!

Homemade Cranberry Sauce Recipe

Making a Cranberry Sauce from Dried Cranberries is an easy way to enjoy this classic holiday dish if you don&#39;t have access to fresh cranberries. This recipe has the perfect balance of sweet and tangy and comes together with only 5 ingredients. Naturally vegan and gluten-free!

Simple Cranberry Sauce from Dried Cranberries (Craisins)

cranberries (sweetened,

water (or substitute with cranberry juice

orange juice (~1/2 of a large orange)

orange

brown sugar (not packed)

cornstarch (optional, for chunky sauce)

tbsp cold water (optional)

Add all of the ingredients except the cornstarch to a saucepan. Bring to a simmer over medium heat and let it cook for 20 minutes, or until the cranberries are plump and soft. When ready, take off the heat and remove the cinnamon stick.

If you have an immersion blender, blend half or ¾ of the dried cranberries (depending on how many chunky pieces you want, I usually blend 3/4.)

If you don&#39;t have an immersion blender, transfer the desired amount to a high-speed blender alongside the remaining liquid in the saucepan. Blend on high for 1 minute, or until completely smooth.

Transfer the blended cranberry sauce back to the saucepan and stir. If the sauce is too thin for your taste, cook it for 5 more minutes, or until thickened. However, I find it to be the perfect consistency for me at this point.

Taste and adjust the flavor before serving, adding more orange juice for tanginess or sugar for sweetness. Serve right away!

Smoother sauce (preferred method)

After removing the cinnamon stick, put it back on the stove on low heat. In a small bowl, mix the cornstarch with the cold water. Pour the mixture into the cranberries and mix. Cook for 1-2 minutes, or until the sauce thickens.

Take off the heat. Taste and adjust the flavor before serving, adding more orange juice for tanginess or sugar for sweetness. Serve right away!

Chunky sauce

A holiday meal isn’t complete without Cranberry Sauce! This recipe has a hint of orange in this sweet and tangy sauce that pairs perfectly with your turkey dinner. It’s so easy to make in advance, too!

Cranberry Sauce

(12 oz) bag fresh cranberries (rinsed)

Combine

Place the water and orange juice in a saucepan. Add the sugar and stir.

Boil

Place the saucepan over medium heat and cook until the liquid is boiling and the sugar has dissolved.

Add the cranberries and cook, stirring often, until most of the cranberries have burst, about 10-15 minutes*.

Remove

Remove from the heat and stir in the orange zest.

Refrigerate

Cover and refrigerate until fully chilled and set up.

We love this cranberry sauce made with both orange juice and lemon juice. Orange pairs beautifully with cranberries, but some recipes lean too heavily on it for my taste. We give a range for the orange zest below. I always stick to the lower end, but if you love a stronger orange flavor, feel free to increase it. As the sauce cooks, taste as you go. You’re looking for something bright, slightly sweet, and still pleasantly tart from the cranberries. If you prefer a sweeter sauce, you can stir in an extra 1 to 3 tablespoons of sugar until it’s just right.

Our Favorite Cranberry Sauce

sugar (100 grams)

brown sugar (38 grams)

orange zest,

orange orange (60 milliliters)

lemon juice

fine sea salt

Cook the cranberries: Add the cranberries, granulated sugar, brown sugar, orange juice, lemon juice, and salt to a heavy-bottomed saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar has dissolved and the cranberries begin to burst, about 10 minutes. Use a spoon to press some of the cranberries against the side of the pan to help them break down as they cook.

Let it cool: Stir in the orange zest. Turn off the heat, cover the pan, and let the sauce cool to room temperature.

Refrigerate: Transfer to a bowl, cover, and refrigerate until ready to serve.

Classic cranberry sauce is so easy to make. It&#039;s a million times better than the canned stuff. This is perfectly spiced with the most delicious hint of vanilla and orange.

white sugar

orange zest

orange (about 3 to 4 tablespoons)

vanilla extract

ginger

In a medium saucepan, set over medium heat, add the cranberries.

Zest the orange and add the zest to the cranberries.

Squeeze in the orange juice, along with all of the other ingredients.

Bring to a simmer and cook for about 10 to 15 minutes, until the cranberries have burst and the sauce has reduced slightly. Give it a taste (be careful, it&#039;ll be hot!) and adjust the seasonings. You may want it to be a bit sweeter.

Remove the cinnamon stick and discard. Transfer to the refrigerator to chill. The cranberry sauce will thicken as it cools.

Keeps in the fridge when stored in an airtight container for up to 5 days.

I make this recipe for the holidays every year. So easy and so much better than the can. Plus, it makes the house smell amazing! Leftover sauce goes on buttered toast!

This is so simple but delicious. I actually made a second batch after thanksgiving just to have on hand for oatmeal or yogurt topping.

Delicious and came together so quickly. Huge hit and a new holiday staple!

My husband could care less for Cranberry Sauce at Thanksgiving but he devoured this one!He even added it to his cheesecake after the meal,and the man never even leaves the berry coulee on normally.Just the right amount of sweet and spice and tart and so easy to make!

I came to the comments for the same question. I’ve been making this recipe for several years and love it! Some years I have the star anise and some I don’t. This year I don’t, but I still noticed it wasn’t in the recipe anymore.

Love this cranberry sauce recipe! It was incredibly easy to make on Thanksgiving Day, and my guests ate all of it up. I love the tartness and it's super easy to sweeten up if you prefer. Obsessed!

So delicious! Just the right amount of sweetness. Accidentally put in too much ground ginger but it was a happy and yummy accident!

Definitely make sure to taste it. I ended up needing more sugar as it was too tart but no big deal.  Would make again though!!

This homemade Cranberry Sauce recipe is easy to make with fresh or frozen cranberries, orange juice, and the BEST add-ons like honey, cinnamon, nutmeg, and more!

cranberries (rinsed)

honey

cherry juice (optional)

EACH: Cinnamon, Nutmeg

Add the rinsed cranberries to a medium saucepan.

Add the water, orange juice, sugar, honey, lemon juice, cherry juice (if using), cinnamon, and nutmeg. Stir to combine.

Bring to a boil, then reduce to a simmer. Simmer for 10-12 minutes, the cranberries will have burst and some of the liquid will have reduced.

Remove from heat and let it cool completely. There will still be some liquid, it will continue to thicken upon standing.

Transfer to the fridge and let it cool completely for 2 hours. You can also store it in an airtight container and serve up to 5 days later.

Deeeelish!!!! I made this in preparation for Thanksgiving tomorrow and I am soooo impressed with the flavor! I did take your advice and I put a bit of cherry juice and diced apples in. I don't think I can ever go back to my old method. Thank you so much! I'm ready to impress my fam with this tomorrow.

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