Vegan Orange Cranberry Sauce Food

VEGAN ORANGE CRANBERRY SAUCE

Vegan Orange Cranberry Sauce image

Citrusy and tart with notes of maple and cinnamon, this healthy homemade cranberry sauce makes the perfect addition to any holiday table. Sweetened with orange juice and maple syrup, this recipe is vegan and refined sugar-free.

Provided by Julianne Lynch

Time 10m

Number Of Ingredients 5

Ingredients

12 oz (or 350 grams) fresh cranberries ((see notes for substitutions))
1/2 cup orange juice ((fresh squeezed or store-bought))
1/4 cup maple syrup
1 1/2 tsp cinnamon
1 tbsp orange zest

Steps:

Add all of the ingredients (except the orange zest) to a medium pot. Place the pot over medium-high heat.
Heat until the cranberries soften and start to burst (3 to 5 minutes).
Mash with a potato masher and cook another 2 to 3 minutes until the sauce reaches your desired color and consistency. Taste and adjust sweeteners if necessary.
Remove from the heat and place the sauce in a serving bowl. Garnish with orange zest (optional). Serve right away.

VEGAN CRANBERRY SAUCE WITH ORANGE AND CINNAMON

Vegan Cranberry Sauce With Orange and Cinnamon image

It's best to make this the day before you plan on serving it. I made it fresh last year for Thanksgiving and it was too tart and just awful. But when I tried it the following day, it was the best cranberry sauce I've ever had. Just heat briefly over the stove before serving (after the day of resting!). This also makes an amazing spread for toast or bagels.

Provided by tendollarwine

Categories Berries

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs fresh cranberries
1 cup water
1 cup vegan sugar
1 teaspoon orange zest
1/4 teaspoon cinnamon, freshly ground

Steps:

Rinse and pick over the cranberries to make sure you get all of the debris out.
Pour the water and sugar in a medium pot over medium heat. Gently mix until the sugar is dissolved. Bring to a boil.
Once the water is boiling, add the cranberries and stir. Bring to a boil again, reduce heat to a simmer, and cook for about 5-10 minutes until the cranberries burst.
Add the cinnamon and orange zest and stir well.
Remove from heat and allow to cool. Cover and place in the refridgerator over night to allow the flavors to really meld and the cranberries to sweeten. Or if you prefer tarter cranberry sauce, serve the day of.

Nutrition Facts : Calories 149.5, Fat 0.1, Sodium 2.9, Carbohydrate 39, Fiber 5.3, Sugar 29.6, Protein 0.5

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