Cranberry Sauce (V/GF)

Cranberry Sauce: the one Thanksgiving dish that is usually always vegan and gluten-free. However, it’s also usually canned, not fresh.

This cranberry sauce is made from scratch, super fresh and super quick and easy to make. It’s also cooked with orange juice because cranberries and oranges are so delish together!

It’s great on it’s own but it’s even better with my Thanksgiving Herb Roasted Cauliflower.

This sauce is way better than the canned stuff by far! If you make this, or any of my Thanksgiving recipes, I would looove to see/hear about it! Tag @bunnysbite in your photos and make my day!

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Cranberry Sauce (V/GF)

This cranberry sauce is made from scratch, super fresh and super quick and easy to make. It’s also cooked with orange juice because cranberries and oranges are so delish together! 

Course Side Dish

Cuisine American

Cook Time 10 minutes

Total Time 10 minutes

Servings 2 cups

Author Bunny

Ingredients

• 1/2 cup fresh orange juice
• 1/2 cup sugar (I use beet sugar)
• 2 cups fresh cranberries

Instructions

1. Rinse cranberries and set aside. 

2. Add the orange juice and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
   

3. Add the cranberries to the pot and return to a boil.
   

4. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
   

5. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. It will thicken as it cools.
   

6. Enjoy! Store leftovers tightly covered in the refrigerator for up to a week. 

Need more Thanksgiving recipes?! Check out my Pecan Sweet Potato Pie, Stuffing and my Creamy Mashed Potatoes and Mushroom Herb Gravy!