As preparations for a vegan Thanksgiving begin, I thought I would throw a new recipe into the mix. I love cranberries, so I wanted to try making my own cranberry sauce this year. It turned out really well and was easier to make than I thought it would be. After minimal prep time, you just need to occasionally stir this sauce as it reduces on the stove. It really takes very little effort for a yummy addition to your Thanksgiving meal. You can also make it a day ahead and let it cool in the fridge overnight, so it’s one less thing you need to make on Thanksgiving day.
If you want some other ideas for vegan Thanksgiving recipes, check out some of my past recipes. I would really recommend the stuffing recipe. It’s my mom’s recipe and a family favorite!
2 12-ounce bags of fresh cranberries
1 Tbsp grated fresh ginger
1 orange (zest and juice) + about 1/2 cup of orange juice
1/2 cup water
1/2 cup brown sugar
1 cup white sugar
2 cinnamon sticks
pinch of cinnamon
pinch of nutmeg
- Rinse the cranberries. Finely grate the ginger. Zest and juice the orange. Add enough orange juice to total 1 cup of juice. I used bottled orange juice, but you could use more fresh oranges if you have them on hand.
- In a large enough saucepan, combine the cranberries, orange zest and juice, ginger, water, brown sugar, white sugar, cinnamon sticks, pinch of cinnamon and nutmeg. Stir to combine the ingredients and coat the cranberries.
- Bring the mixture to a boil over medium high heat. Reduce it to a simmer and allow it to simmer for 20-25 minutes until the sauce is thickened. Remove from heat, take out the cinnamon sticks, and cool. Serve cool or at room temperature.