The absolute best vegan balsamic cranberry sauce recipe mixed with blackberries and a balsamic vinegar reduction, a touch of maple syrup, vanilla, rosemary and orange.
Vegan, simple, easy, fat and gluten free, plus it makes perfect leftovers to use in your peanut butter and jelly sandwiches all week long.
Not your classic Thanksgiving canned relish that everyone leaves behind you guys! It’s all about the magic of homemade instead.
This cranberry sauce is a total game changer when it comes to your holiday menu. You can easily swap the blackberries in the recipe for purple figs, If you can still find them this time of the year of course. Throw a sprig of rosemary in there next to the orange peel If you aren’t afraid of a little Italian flavor shining through.
Since someone asked If vegans can have cranberry sauce, I really wanted to share this recipe and show you how delicious a simple plant based life can be!
What to serve with:
as a crepe spread
with your favorite muffins & scones
use as pie filling
add it to smoothies
spoon over ice-cream
PB & J
make ahead:
This sauce can be made ahead of time and brought to room temperature before serving. It also keeps well in the fridge in a glass container with a tight lid for up to one week.
P.S. If you try this recipe please remember to take a photo and tag me with #VeggieSociety on Instagram . I love seeing your creations! ~ Florentina Xo’s
How to Make Vegan Balsamic Cranberry Sauce:
Vegan Balsamic Cranberry Sauce
Vegan Balsamic Cranberry Sauce Recipe (the Best)
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 6 people
Calories 72kcal
Ingredients
- 1/2 lb fresh cranberries -organic
- 1/2 lb blackberries or purple figs ( If using figs make sure to squar
- 1/4 cup balsamic vinegar - aged
- 3 tbsp maple or date syrup (use date syrup for WFPB & Plantricious diets)
- 1 tsp vanilla extract
- 1 sprig rosemary -optional
- 1 strp orange peel / zest - about 5 inches
- 1 sprig basil with blossoms - for garnish
Instructions
- Add the cranberries, blackberries or figs to a medium pot together with the balsamic vinegar, syrup, vanilla and rosemary sprig.
- Bring to a simmer and cook on medium flame until the cranberries begin to burst. About 6 minutes or so.
- Remove from flame and adjust sweetness to your taste with more syrup If it seems too tart.
- Allow to cool completely before serving garnished with the fresh basil.
Notes
- Don't forget to discard the rosemary sprig and orange peel before serving.
- For the recipe to be WFPB and Plantricious compliant make sure to use date syrup instead of maple.
Nutrition
Calories: 72kcal | Carbohydrates: 16g | Sodium: 4mg | Potassium: 127mg | Fiber: 3g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 13.2mg | Calcium: 28mg | Iron: 0.4mg
Roasted Sweet Potatoes
Rosemary Potatoes
Roasted Vegetable Salad
Love, love, love this Italian spin on cranberry sauce. Now this is something different, making it again on Thanksgiving for the family.
This sounds like it would be really good on your sweet potato rounds with goat cheese recipe.
Yes definitely and now you can even buy vegan goat cheese! Wowza!
If useind figs make sure to squar…….. part of this appears cut of. What should I make sure not to do ?
Lol
Just make sure to cut the figs into smaller pieces, they should be fine just quartered.