What evokes the holidays like the delicious scent of fruit and spices cooking on the stove? And what time-honored recipe incorporates these delicious smells and flavors like Cranberry Sauce with Orange Juice and Mulling Spices?

┬áNow, I’m not talking about just any cranberry sauce, but one that is brimming with delicious mulling spices like cinnamon, nutmeg, and ginger, along with fresh orange juice and orange zest.

 

Not all Cranberry Sauce is vegan!

Did you know that cranberry sauce from a can, particularly the jelly kind, often contains gelatin? Not very vegan friendly!

When you make your own cranberry sauce from scratch, you know exactly what goes into it and you can customize it to your liking!

Plus, it just tastes a whole lot better!

For this easy cranberry sauce recipe, I use both organic cane sugar and organic brown sugar, but you could try replacing the sugar with monk fruit sweetener and the brown sugar with coconut sugar or maple syrup.

 

I haven’t tried this way, so I can’t guarantee the results, but I’m pretty sure any of those subs would work just fine.

Cranberry Sauce – not just for dinner!

It only takes about 15 minutes and very little effort to put together this perfect side dish that can be used for all sorts of things besides holiday dinners!

I love to spread it on toast or crackers with a little vegan cream cheese, or I top my oatmeal with it in the morning. This cranberry sauce with a little almond butter…..I’m in cranberry heaven!

 

Cranberry sauce makes a great gift!

Easy Cranberry Sauce with Orange Juice and Mulled Spices also makes a great gift! Find some pretty jars from the dollar store, fill them up and add a ribbon. Voila! Your holiday gift is served!

Just make sure you wash and sterilize the jars! You can also “can” the cranberry sauce like preserves – just like you would with any other jelly. Just follow standard directions for preserving fruit. That way, you can save some for later – but personally, I eat it up so fast there’s no need to preserve! It keeps well in the fridge for about 2 – 4 weeks.

Bring some of this to your next holiday celebration and you will be the hit of the party! And if you do try it, please leave me a comment below and let me know what you think!

You can also take a photo and post it on Instagram or Facebook. Just tag me @Vegerarchy. I would love to see your creation!

Watch the video here or scroll down for the printable recipe. Enjoy!

 

Easy Cranberry Sauce with Orange Juice and Mulling Spices

This super easy and delicious Cranberry Sauce evokes all the smells and flavors of the holidays!

Course Appetizer, Breakfast, Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 2 hours
Servings 12
Calories 86 kcal

Ingredients

  • 12 oz whole, fresh cranberries
  • 1/2 cup organic cane sugar
  • 1/2 cup light brown sugar
  • 3/4 cup orange juice
  • 1/4 cup water
  • 1/2 Tbsp. orange zest (zest from 1 orange)
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground clove
  • 1/8 tsp. ground nutmeg

Instructions

  1. Place all the ingredients into a medium sized saucepan, preferably with a heavy bottom, over medium-low heat. Stir to mix the ingredients thoroughly.

  2. Continue to stir every couple of minutes for about 15 minutes, keeping an eye on it. When you start to hear the cranberries pop, that's when the magic is happening!

    When the cranberries start to pop and the mixture starts to thicken, I like to start gently smushing some of the berries with a spoon. Skip this if you like your cranberry sauce really chunky.

    After about 15 minutes of simmering time, your cranberry sauce should be nice and thick and ready to put into jars or other storage container.

  3. I love to eat some while it's still warm, but generally, you will need to let it cool a bit before putting it into the fridge. Keep it in the fridge to cool and set for at least 1-2 hours. It will keep in the fridge for up to 4 weeks, so you can make it well ahead of time for any holiday gathering.

  4. Use it as a side for your Tofurky or other holiday roast, or pour it over some vegan cream cheese and serve with crackers as an appetizer.

    I love to put it over oatmeal, on toast, or over some vegan ice cream!