I was never really a fan of cranberry sauce when growing up. Besides just being a picky kid, I always pictured the gelatinous canned kind. That was hardly appealing! But, when I discovered the homemade type, I was hooked.Jump to Recipe
Ever since then, I’ve demanded (okay, maybe I asked rather nicely) we have my go-to homemade recipe alongside the jellied kind, if not as the main event (well, the main event in terms of cranberry-based dishes).
This yummy cranberry sauce is a billion times better than the canned version (in my clearly unbiased opinion). And, with a bit of care in choosing your ingredients, it’s accidentally vegan, too! Pay attention to your marmalade, in particular—you want one that uses pectin rather than gelatin (which is non-vegan and, unfortunately, very prevalent).
Orange is a perfect flavour complement to the tangy cranberries. Together, they’re the perfect accent to a heavy Thanksgiving dinner! And, though I associate this with Thanksgiving and the holiday season at large, you could make this any time of year, really.
Best of all, this recipe couldn’t be much simpler. Once you’ve got your cranberries hot enough & popping, you can largely relax while the sauce simmers. On Thanksgiving, in particular, that’s a welcome concept. We have enough food to prepare otherwise! You can even prepare your cranberry sauce the night before and refrigerate it until the big event.
Homemade Cranberry Sauce
- 24 ounces cranberries whole, fresh
- 16 ounces orange marmalade vegan
- 1 cup water
- 3/4 cup sugar or sugar substitute
- 2 tsp cinnamon
- Add all ingredients to saucepan and heat on high, stirring frequently for 15 minutes.
- Once cranberries start to pop, reduce heat and simmer for another 15 minutes.
- Remove from heat, let cool, and refrigerate until ready to serve.