cranberry sauce recipe

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with them.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


I don’t just make a little, either. I use two cartons of fresh cranberries and cram an empty ice cream tub full with the finished sauce. It keeps fresh for a few weeks, so why not indulge (though usually by the time Christmas comes around I have to make another batch because the first one has almost gone)?

There are many extras you can put in the sauce while you are making it. I opt each year for whole cinnamon sticks, orange zest and large raisins. I don’t drink so I don’t put alcohol in mine, but a good port or a red wine is great to use instead of the water if you are so inclined. I leave the cinnamon sticks and whole cloves in the finished sauce, so that the flavour continues to infuse while it is storing.

The recipe is naturally both vegan and gluten-free and a batch will keep for 2-3 weeks in the fridge. If you don’t want to make this much, then just half the recipe and shave a few minutes off the cooking time.


ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


cranberry sauce recipe

Cranberry sauce

Prep Time 5 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 1 Litre

Ingredients
  

Gluten-Free

  • 2 tbsp sunflower oil or other flavourless oil
  • 1 red onion finely diced
  • 2 x 275g packs of fresh cranberries
  • 150 ml cold water change this for port or red wine if you like
  • 175 g golden caster sugar
  • 125 g soft brown sugar
  • 3 tbsp sherry vinegar
  • 2 sticks cinnamon
  • 4 whole cloves
  • The juice and zest of 1 orange
  • ¼ tsp ground nutmeg
  • 100 g redcurrant jelly
  • 100 g large raisins
  • A pinch of salt

Instructions
 

  • Heat the oil in a small to medium saucepan and gently fry the onion for 5-7 minutes, until it is soft.
  • Add the cranberries and pour in the water, then bring up to a gentle simmer.
  • Put in the sugar and all of the other ingredients, bring back up to a simmer and cook for 25-30 minutes, stirring often, until you have a thick, jam-like consistency. I find it helpful to break up any whole cranberries that haven’t done so themselves with the back of a spoon during cooking.
  • Allow to fully cool before storing in the fridge.
  • Keeps for 2-3 weeks.
Keyword cinnamon, cranberry sauce, gluten free, vegan
cranberry sauce recipe

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Vegan Mushroom, Green Olive and Walnut Patè

Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

Roasted Butternut Squash with Lentils and Mushrooms

Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

Air-Fried Potato and Spinach Curry

This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry. If you don’t have an air-fryer, you can either sauté or roast…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply