The perfect blend of sweet and tart, this tangy orange and cranberry sauce is made in one pan, with just four ingredients - cranberries, sugar, orange and water. This recipe is suitable for vegans.
I adore cranberry sauce and in our house it is an essential part of our Christmas dinner.
Often served with turkey, which, being vegan, I don't eat, I find it a delicious accompaniment to my vegan festive meal.
Whether I'm making a nut roast, a wellington, or even buying a shop bought vegan meat alternative, in my opinion you can't beat a delicious cranberry sauce on the side.
This cranberry sauce is:
- both sweet and tart
- suitable for vegans and vegetarians
- freezer-friendly
- easy to make
- made in one pan.
Is cranberry sauce traditional Christmas food?
Cranberries are indigenous to north America and were eaten by native Americans long before Europeans arrived.
Cranberry sauce is first mentioned as far back as 1672 and is now a common part of the Thanksgiving dinner in the United States. Sometimes it's served as a sauce and sometimes more of a jelly.
At some point in history the condiment crossed the ocean and is now a common side dish served with Christmas dinner in the United Kingdom.
Making it vegan
Cranberry sauce is naturally vegan unless you are adding something like port.
If you are adding alcohol then you'll need to check the ingredients.
If it isn't immediately clear from the label then you can check online at Barnivore.
Ingredients
You'll need just four ingredients to make this delicious festive cranberry sauce:
- 300g cranberries, fresh or frozen
- 100g light brown sugar
- an orange (zest and juice)
- 100ml water (or more if needed)
Substitutions/additions
- Use less sugar if you prefer a more tart cranberry sauce.
- Add more water for a runnier sauce
- Port is often added to cranberry sauce. Check that your port is vegan if needed then stir in 50ml for the last 5 minutes of cooking.
Equipment
To make this sauce you will need:
- a medium-sized saucepan
- grater (for zesting your orange)
- juicer
- weighing scales
Storage
Allow to cool completely then store in an airtight container:
- in the fridge for up to five days
- in the freezer for up to six months
Serving suggestions
Cranberry sauce goes really well with a roast dinner, particularly Christmas or Thanksgiving.
You might enjoy these dishes alongside your sauce:
- parsnip and cashew nut roast
- sage roast potatoes
- roast parsnips
- balsamic Brussels sprouts
- mushroom gravy
Read more about how to make the ultimate vegan Christmas dinner.
How to make orange and cranberry sauce
1. Place the cranberries, the zest and juice of an orange, the sugar and the water into a medium saucepan.
2. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes, or until thickened. Add more water, a spoonful at a time, if the sauce gets too thick.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Orange and cranberry sauce
Ingredients
- 300 g cranberries fresh or frozen
- 1 orange juice and zest
- 100 g light brown sugar*
- 100 ml cold water plus more if needed
Instructions
- Place 300g cranberries in a pan with the juice and zest of an orange, 100g* light brown sugar and 100ml water.
- Stir well then bring to the boil stirring often.
- Reduce to a simmer and continue to cook over a low heat, stirring frequently, until the cranberries have broken down and the sauce has thickened.
- If the sauce gets too thick then add more water, a spoonful at a time.
- Taste and add extra sugar if needed.
- Allow to cool and serve at room temperature.
Notes
- *Reduce amount of sugar used for more of a tart taste.
- If making in advance store in the fridge or freezer. The sauce will thicken as it cools.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Pin cranberry sauce for later
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