Homemade Cranberry Sauce

vegan, soy-free, gluten-free, grain-free

Adapted from a recipe on Wellness Mama

I grew up eating the gelatinous canned kind of cranberry sauce, which I absolutely adored as a kid. Now, I'm always looking for ways to cut back on added sugar, so I love that this recipe features fruit juices to balance the tartness of the cranberries. Feel free to add additional sweetener, one tablespoon at a time to sweeten to your liking. 

Serves: 6-8 / Prep time: 30 min / Total time: 4 hours 30 min

Ingredients:​​

• 24 oz fresh cranberries
• ¾ cup pineapple juice or orange juice*
• ½ cup applesauce or crushed pinapple
• ½ cup water
• juice and zest of one orange
• 3-8 TBSP sugar or maple syrup, to taste**
• Optional additional flavorings: 1/2 tsp cinnamon or vanilla extract

Directions:

1. Put cranberries, pineapple juice, applesauce/crushed pineapple and water in a sauce pan and bring to a boil.
2. Reduce to medium heat and stir constantly until the cranberries start to explode (about 10-15 minutes - see photos in notes)
3. Reduce to a simmer and add the orange juice and zest to the cranberry mixture. Taste and add sweetener and/or other flavorings to your liking.
4. Simmer 10-15 minutes, stirring occasionally, until most of the cranberries have broken down and the mixture has thickened.***
5. Cool completely and store in the fridge at least 4 hours but preferably overnight before serving.

*The type of juice you use is not all that important; you just need something that's a little bit sweet and tangy to balance the tartness of the cranberries. I've even been known to use a whole can of crushed pineapple with its juice plus cranberries, and call it a day without adding any sweetener.
​**This is not as sweet as a traditional cranberry sauce, so feel free to add more sweetener as needed.
***This is the fun part when the exploding cranberries make quite a contribution to the kitchen's soundscape - pop!!

At start of cooking time

After cranberries start to explode and sauce starts to thicken

Goes great with other holiday dishes like Tempeh-Mushroom Wellington and Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan