Easy Spiced Orange Cranberry Sauce ~ Veggie Inspired (2024)

As the saying goes, “The sauce makes the meal!” No Thanksgiving menu is complete without some cranberries and this is the BEST easy Cranberry Sauce there is.

So much flavor with just a handful of ingredients. I think it’s pretty perfect as is, but it can be easily adapted to your own tastes.

Want sweeter? More tart? More texture? Smoother? No problem…have it your way with this versatile Spiced Orange Cranberry Sauce.

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Cranberries ~ Obviously, you need cranberries for a cranberry sauce. You can use fresh or frozen. Do not use dried.

I tend to overbuy the fresh ones when they finally hit the stores so I can freeze them and make these vegan cranberry recipes all year long!

Pear ~ I love the added texture and sweet flavor that bites of pear bring.

Apples would be a great substitute if you prefer. I suggest using a sweet apple, like a honeycrisp, fuji, or gala to contrast the tart flavor of the cranberries. Pineapple would also be a great choice.

You could leave this out totally if you want a pure cranberry sauce. And if you prefer a smoother sauce, you could even go one step further and purée it a bit using an immersion blender.

Sweetener ~ I like the flavor of pure maple syrup. It works really well with the orange and cinnamon.

You could use coconut sugar or organic cane sugar instead. If using granulated sugar, be sure to cook long enough so all the sugar gets dissolved. Cane sugar tends to be sweeter, so you may need to use less. Taste and adjust to your liking.

Spices ~ I use ground cinnamon and ginger in this Spiced Orange Cranberry Sauce. You can use just one or the other. Nutmeg or cardamom would also be delicious.

You could also add in some fresh herbs like rosemary or thyme for a unique twist.

Add-ins ~ If you like lots of texture in your sauce, feel free to add in a handful of chopped nuts, like walnuts or pecans.

(2) Juice the orange right into the pot over the cranberries.

(3) Add the water, orange zest, cinnamon and ginger to the pot.

(4) Cook the sauce gently over medium heat until the sauce starts to bubble. Turn the heat down to medium-low and continue cooking until the cranberries start to burst, about 15 minutes.

(5) Add the diced pears.

(6) Stir well to incorporate the pears and continue cooking for another 5 minutes or so to warm through.

Serve chilled or room temperature.

Storage and freezing

Fridge: Let the sauce cool completely before transferring to an air-tight container. It will keep in the fridge for at least a week.

Freezer: You can store it longer in the freezer for about 3 months.

Use fresh or frozen cranberries. Do not used dried cranberries – they will not work!

Use fresh ground spices! Although dried spices will last indefinitely, they do lose their flavor. If yours have been hanging out in the pantry for more than 6 months, it’s time to restock!

Use fresh orange juice! Store-bought bottled juice just isn’t the same…even if it’s 100% juice. Squeeze your own orange right into the pot. It only takes a second!

Cook the sauce long enough for most of the cranberries to burst and for it to start to thicken. However, do not overcook! Cooking for too long could cause the sugars to caramelize and burn, leaving you with an off-putting bitter taste. The sauce will continue to thicken as it cools.

Taste and adjust seasonings. If you like a sweeter sauce, add a tablespoon or two more of maple syrup. Also, try adding a pinch of salt to bring out the sweetness of the other ingredients.

Double or triple the recipe easily to feed a crowd.

This easy cranberry sauce can be made ahead of time – up to a week! That will give you more time to make these other amazing Vegan Thanksgiving Recipes!

• Cranberry Almond Muffins
• Cranberry Smoothie
• Cranberry Oatmeal
• Creamy Cranberry Salsa Dip
• Cranberry Pistachio Biscotti
• Cranberry Banana Bread