This is an easy vegan cranberry sauce recipe with fresh or frozen berries, maple syrup, a cinnamon stick, ground ginger and vanilla extract. Tart and sweet, it’s the perfect cranberry compote for holiday celebrations, whether it’s Thanksgiving, Christmas or more. Use any leftovers as a condiment for sandwiches or enjoy it on top of pancakes or waffles.
Is cranberry sauce vegan? Almost always, but there’s a few exceptions. I’ve seen recipes where cooks suggest adding gelatin to thicken it up. And gelatin, which is made from the collagen of animal body parts, is not vegan. Other cranberry sauce recipes suggest using sugar. In the U.S., sometimes sugar is vegan and sometimes, it is not. Some sugar brands still use bone char to whiten it. So, do some research (this article is a good place to start).
Nevertheless in the U.S., it’s really not hard to find store bought vegan cranberry sauce or to just make it yourself. And this recipe could not be easier. Boil everything together, let it sit on the kitchen counter to cool, and then, store in the refrigerator. You don’t need to add anything to thicken it up, because it will do so naturally as it cools.
Store in the refrigerator, and use your judgment with any leftovers. You also have the option of freezing the leftovers, which works very well. When you’re ready to use it, simply defrost it in the refrigerator overnight.
This recipe makes ~2¼ cups (or ~10 servings).
Pro tip: Make your vegan cranberry sauce the night before you need it, and let it chill in the fridge overnight.
Enjoy more UVK recipes, like Vegan Wild Rice Stuffing with Cranberries, Apples and Walnuts, Blueberry Compote with Rosemary, Orange Zest and Vanilla, Refrigerator Dill Pickles, Vegan Brussels Sprout Slaw with Cranberries, Apples and Walnuts, Orangy Quinoa Salad with Cranberries, Pears and Pumpkin Seeds, or Vegan Cheese Ball with Pecans and Cranberries.
Let’s make some delicious cranberry compote!
Vegan Cranberry Sauce
16 ounce bag of fresh or frozen whole cranberries
1 cup maple syrup
¾ cup water
1 cinnamon stick
½ tsp ground ginger
¼ tsp vanilla extract
- 1. In a medium pot, add the fresh or frozen cranberries, maple syrup, water, cinnamon stick and ground ginger. Bring to a boil, and then, turn the heat down to medium-low heat. If using fresh cranberries, simmer uncovered for 10 minutes. If using frozen cranberries, simmer uncovered for 20 minutes.
2. Remove the vegan cranberry sauce from heat. Stir in the vanilla extract. Allow to cool on the kitchen counter. Once cool, store in the refrigerator until chilled. Serve.
