I have been making homemade cranberry sauce since I was 12 years old, and this is the best version I have ever tried! The orange juice and the raspberries perfectly complement the tartness of the cranberries and the sauce is good enough to eat by itself. I always eat quite a few spoonfuls while waiting for it to cool enough to put in the fridge! It is so easy to make that you will never want to buy store-bought cranberry sauce again. Here are the ingredients you will need to make it:
Add the sugar and salt to a medium-sized saucepan:
Pour in the orange juice and stir to combine. Heat until the sugar dissolves:
Add the cranberries and stir:
Add the raspberries and stir gently:
Bring to a boil, and reduce the heat just enough to keep at a low boil:
Keep at a low boil for 20 minutes and stir very gently about every 3 minutes. You just want to be sure nothing is sticking to the bottom of the pan, but you do not want to break up the cranberries.
The sauce will still be a little thin after boiling for 20 minutes, but will thicken as it cools:
This is what the sauce looks like once it has cooled to room temperature:
Here is the chilled cran-raspberry sauce:
It is so good! Enjoy!
See my Mabon (or Thanksgiving) post for more vegan holiday recipes!
Cran-Raspberry Sauce
Raspberries and orange juice make this the best cranberry sauce ever!
Ingredients
- 12 oz (3 1/2 c) Fresh or Frozen Cranberries
- 4 oz (1 c) Fresh or Frozen Raspberries
- 175 g (1 7/8 c) Vegan Sugar
- 0.8 g (1/8 tsp) Salt
- 240 g (1 c) Orange Juice
Instructions
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Add the sugar and salt to a medium-sized saucepan.
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Pour in the orange juice and stir to combine. Heat until the sugar dissolves.
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Add the cranberries and stir, then add the raspberries and stir gently.
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Bring to a boil, then reduce the heat just enough to keep at a low boil. Boil for 20 minutes and stir very gently about every 3 minutes. (You just want to be sure nothing is sticking to the bottom of the pan, but you do not want to break up the cranberries.)
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The sauce will still be a little thin after boiling for 20 minutes, but will thicken as it cools. Let the sauce cool to room temperature, then transfer to a container with a lid and store in the fridge.