Not Your Average Cranberry Sauce!
Let’s be honest, no holiday spread is truly complete without a glistening bowl of cranberry sauce. But it’s time to elevate this classic condiment from a wobbly, canned afterthought to a vibrant, show-stopping side dish! This recipe bursts with the bright, zesty flavor of fresh orange and a beautiful medley of mixed berries, all simmered into a perfectly sweet-tart sauce in just minutes. And if you happen to have any leftovers (a big ‘if’!), try swirling it into your morning yogurt with a sprinkle of granola for a truly delightful breakfast treat.
Ingredients
• PREP: 10 minutes | COOK: 6 minutes | YIELD: 8 x ¼-cup servings
• 10 oz / 280 g fresh or frozen cranberries
• ½ cup / 120 ml freshly squeezed orange juice
• Zest of ½ orange
• 2 Tbsp / 30 ml brown-rice syrup or yacon syrup
• 1 cup / 240 ml fresh or frozen mixed berries
• Pinch of freshly grated nutmeg
Instructions
1. In a medium saucepan, combine the cranberries, orange juice, orange zest, and syrup.2. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to maintain a simmer.3. Cook, stirring occasionally, until most of the cranberries have burst and the sauce begins to thicken, which should take about 5 minutes.4. Stir in the mixed berries and the pinch of nutmeg. Continue to cook for 1 more minute until the berries are heated through.5. Remove the saucepan from the heat and allow the sauce to cool completely. It will continue to thicken as it cools. Refrigerate until you are ready to serve.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 39
• Protein: 0.3 g
• Carbs: 10 g
• Total Fat: 0.1 g
• Fiber: 2 g
• Sodium: 5 mg
• Cholesterol: 0 mg
Pro Tips
• This sauce is perfect for making ahead! Prepare it up to 5 days in advance and store it in an airtight container in the refrigerator. The flavors will deepen and meld beautifully.
• For a warmer spice profile, add a cinnamon stick or a star anise to the pot along with the cranberries. Just remember to remove it before serving.
• Control the texture to your liking. For a smoother sauce, use an immersion blender to pulse it a few times after cooking. For a chunkier, more rustic sauce, leave it as is.
• Don’t have brown-rice or yacon syrup? Maple syrup or agave nectar work as excellent substitutes. Adjust the quantity to taste.
FAQ
Q: Is this mixed berry cranberry sauce recipe vegan
A: Yes, this recipe is completely vegan. All ingredients, including the fresh fruit and plant-based syrups like brown-rice or maple syrup, are free from animal products, making it a perfect addition to any plant-based holiday meal.
Q: What can I use instead of brown-rice or yacon syrup
A: You can easily substitute the brown-rice or yacon syrup with an equal amount of maple syrup or agave nectar. Adjust the quantity based on your desired sweetness level as the tartness of cranberries can vary.
Q: How far in advance can I make this vegetarian cranberry sauce
A: This sauce is perfect for making ahead to save time during holiday prep. You can prepare it up to 5 days in advance. Store it in an airtight container in the refrigerator, and the flavors will deepen beautifully.
Q: What vegetarian dishes pair well with this cranberry sauce
A: This versatile sauce is a fantastic accompaniment to vegetarian holiday mains like a lentil loaf, stuffed butternut squash, or a savory mushroom Wellington. It’s also delicious swirled into coconut yogurt or served alongside a plant-based cheese board.
