Quick cranberry sauce


This cranberry sauce tastes great served both hot and cold.

This sweet and sour cranberry sauce goes well with basically any dish – both savory and sweet. It’s easy to make and ready in 15 minutes. Try it on a casserole, cauliflower or root celery steaks, veggie burgers, patties, vegetable cheeses, smoked tofu, cheesecake, ice cream …

vegan cranberry sauce

Quick cranberry sauce

Servings 8 servings
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • potato peeler
  • medium saucepan


  • 1 cup cane sugar
  • 5 cups cranberries frozen
  • 4 cloves
  • 1 orange peel and juice
  • ¼ tsp salt
  • 1 stick cinnamon
  • ½ cup water


  • Using potato peeler, peel the orange [ you can also grate it on a fine grater ]
  • Add sugar, juice of a whole orange, orange peel and cloves to a saucepan
  • Cook for 5 minutes, then add frozen cranberries, salt and water
  • Simmer for 10 - 15 minutes, stirring occasionally
  • Mash cooked cranberries with the back of your spoon - if the sauce seems too thick to you, add a little water or extra orange juice
  • Remove the cinnamon stick and cloves before serving
  • Serve or transfer to a jar, set aside to cool and refrigerate


Store in a jar, refrigerated for up to 2 week or freeze for a month.
It tastes great both hot and cold.
Nutritional value | portion
85 kcal | Carbohydrates 18 g | Protein 0 g | Fat 0 g | Fiber 2 g
Calories: 85kcal
Course: Side Dish
Keyword: cranberries, Quick & Easy
cranberry sauce

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Cooked with by Magdalena Wrona.
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