Tangy-sweet cranberry sauce is a holiday essential! Homemade cranberry sauce tastes so much better than store-bought and takes just 15 minutes and 3 ingredients to make.
This recipe is nothing really special, but it is plain ol’ perfect cranberry sauce, and the holidays wouldn’t be the holidays without it, right? Be sure to serve a bowl of cranberry sauce and a boat of vegan mushroom gravy at every Thanksgiving and Christmas feast.
This easy homemade cranberry sauce is an essential part of our Ultimate Vegan Thanksgiving Loaf (as the Cranberry Glaze), our Vegan Holiday Burger, our Roasted Vegan Thanksgiving Bowl, and our Thankgiving-Style Smashed Potatoes. It goes great with Tofurky Roast too!
- 1 (340g/12-oz) packages fresh (or frozen) cranberries (3 cups)
- 1 cup (200 grams) sugar
- 1 cup (250 ml) water
- Rinse cranberries.
- In a medium-sized saucepan, stir together cranberries, sugar, and water. Bring to a boil over medium-high heat.
- Turn heat down to medium and simmer until most of the cranberry skins have burst, about 5 minutes. The cranberry sauce will thicken as it cools.
- Transfer the cranberry sauce to a serving dish, and chill until thick.