• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vegan in the Freezer

  • Home
  • Recipes
  • Free eBook and Subscribe!
  • About Me
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Free eBook and Subscribe!
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Homemade Cranberry Sauce

    Published: December 8, 2018. Last Updated: April 24, 2022 by: Ginny McMeans

    • Facebook
    Jump to Recipe -
    Homemade cranberry sauce fills a bowel on a red beaded mat.

    The best homemade cranberry sauce is made in under 20 minutes and is easy, fresh and fruity. A great side dish, sauce, and condiment for special holidays.

    Homemade cranberry sauce fills a bowel on a red beaded mat.

    Have you ever made homemade cranberry sauce? I know it's very easy to open up the cans from the grocery store but there is a quality to homemade that you can't get anywhere else.

    I remember growing up that we would serve the can of jellied cranberries that you would slice into thick circles but then we would always have homemade cranberry sauce that my aunt made.

    A nice thick jam-like sauce that you could serve on whatever you like. Especially bean burgers. I think these little Lentil Burger Sliders would be fantastic with cranberry sauce as it's spread.

    And the extra bonus to this recipe is that it is simple to the max.  I've updated the recipe also with healthier sweeteners.

    Cranberries are very tart and they do need to be sweetened. Quite a bit. A little bit of coconut sugar and maple syrup is added as the perfect sweetener for just the right taste.

    Orange juice and brandy are also added to this recipe and they are both classic ingredients for cranberry sauce.

    Below is a photo of the ingredients for this tasty sauce. This isn't a sponsored post but I wanted to show you the package of the most commonly found fresh cranberries out there.

    Two photos - one is package of cranberries the other is an overhead photo of ingredients in a pot.

    You see how pretty and simple this recipe is? Everything goes in the saucepan and is then cooked for just a few minutes. It thickens and becomes rich with a sweet and fruity tartness.

    Chef's Tips:

    • This recipe can be made without cornstarch but you will need to cook it longer to get it to the thickness that you want.
    • Use every single cranberry. The variations in the colors are exactly what you want.
    • I wanted you to see that this package is commonly sized at 12 ounces but if you find other packages with 14 ounces or 16 ounces go ahead and buy them because this recipe will work with those sizes too.
    • With a larger amount of cranberries you'll have to add more liquid at the beginning (about ¼ cup water or orange juice). It will cook down accordingly.
    • You'd also need more sweetener (about ¼ cup maple syrup) and that is according to your taste. I'd add ¼ cup for 4 ounces more of cranberries. It will all come out perfect.
    • Homemade cranberry sauce is great warm or cold.

    An overhead view of the cooked cranberry sauce in a saucepan.

    Variations for Cranberry Sauce!

    • We'll start with basic and move on to more extravagant recipes. They are all simple.
    • This exact recipe with no brandy.
    • Switch out the brandy for bourbon.
    • Leave out the coconut sugar and use all maple syrup.
    • Use orange zest along with freshly squeezed orange juice.
    • Add apple or orange pieces and leave the sauce a bit thinner so that you have chunks of fresh fruit.

    Can You Freeze Cranberry Sauce? 

    • Yes! It will keep in the refrigerator for up to 4 days but if for some crazy reason you have leftovers then freeze it.
    • Rigid sided freezer containers with tight-fitting lids work great and make storing and defrosting very neat.
    • Cranberry sauce will keep in the freezer for 2 months.

    Homemade cranberry sauce fills a bowl on a picnic table alongside crackers.

    Homemade cranberry sauce fills a bowl on a picnic table alongside crackers.

    Homemade Cranberry Sauce

    Ginny McMeans
    This homemade cranberry sauce recipe is easy and festively fruity. A wonderful side dish and condiment!
    5 from 6 votes
    Print Save Saved
    Prep Time 2 mins
    Cook Time 12 mins
    Total Time 14 mins
    Course Sauces, Dressings, Condiments, Side Dish
    Cuisine Christmas, Condiment, Thanksgiving
    Servings 6 Servings
    Calories 158 kcal

    Ingredients
      

    • 12 ounces cranberries, 16 ounces is fine too
    • ½ cup orange juice
    • ½ cup maple syrup
    • ¼ cup brandy
    • ¼ cup coconut sugar
    • ½ teaspoon ground cinnamon
    • 1 tablespoon cornstarch

    Instructions
     

    • Add everything to a medium sized saucepan.
    • Bring to a boil stirring occasionally so that the ingredients don't stick to the pan. 
    • Turn down to medium-high and cook 10 minutes, stirring occasionally.
    • There will be some popping with the cranberries and that's what you want.  Cook until it is as thick as you like really.  You can cook it longer than 10 minutes if you'd like a thicker jam type of sauce.  It will still be very lumpy though.  That's good.
    • When it has cooled enough to taste - give it a try.  If you'd like it sweeter then add maple syrup, a couple of tablespoons at a time.  If you add more maple syrup then just heat through at the end to cook the sauce another minute.

    Notes

    • You can freeze cranberry sauce too.
    • It will keep in the refrigerator for up to 4 days but if for some crazy reason you have leftovers then freeze it.
    • Rigid sided freezer containers with tight-fitting lids work great and make storing and defrosting very neat.
    • Cranberry sauce will keep in the freezer for 2 months.

    Nutrition

    Serving: 1ServingCalories: 158kcalCarbohydrates: 34gSodium: 17mgPotassium: 149mgFiber: 2gSugar: 24gVitamin A: 75IUVitamin C: 17.9mgCalcium: 36mgIron: 0.2mg
    Tried this recipe?Let us know how it was!
    « Chocolate Oatmeal Lace Cookies
    Dairy-Free Twice Baked Potatoes »

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Michelle

      October 09, 2020 at 8:15 pm

      Can I use frozen cranberries?

    2. Ginny McMeans

      October 09, 2020 at 10:10 pm

      Yes, you can use frozen cranberries Michelle. Use the same directions.

    « Older Comments

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • YouTube


    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

    Footer

    ↑ back to top

    • Privacy Policy
    • Sign Up! for emails and updates
    • About - Contact
    • Work with Me