Vegan Cranberry Sauce with Orange
Servings: 8 servings
Calories: 93.4kcal
Ingredients
- 1 teaspoon orange zest from 1 large orange
- ¾ cup orange juice from 2 large oranges
- 12 oz fresh cranberries picked and sorted or frozen, 3 cups equivalent
- 1 tablespoon lemon juice
- ⅓ cup organic light brown sugar packed, or organic dark brown sugar
- ⅓ cup organic cane sugar
- Pinch Sea salt
- 1 cinnamon stick optional
- 1 tablespoon cognac optional, or gin, brandy, or Grand Marnier
Instructions
- Preheat a medium saucepan with high sides over medium heat.
- Add orange zest, orange juice, cranberries, lemon juice, brown sugar, cane sugar, sea salt, cinnamon stick, and cognac, if using.
- Bring to boil; reduce heat and simmer for 20 minutes uncovered, stirring often, until the cranberries have popped. The cranberry sauce should set on a spoon on a plate. It should not be runny.
- Remove from heat and let cool. Pour into four 1 cup glass jars leaving ½ inch space from top. Place lids onto jars.
Notes
- If the sides of your saucepan aren't high enough and there is a lot of splattering, put the top on and remove it once the cranberries have stopped popping.
- Store in the refrigerator for up to two weeks if gin, cognac, or brandy is added, otherwise, store for up to one week in the fridge.
- To freeze, spoon the sauce into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and stir before serving.
