The absolute best 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, 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 balsamic 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
note worthy: this balsamic cranberry 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.
If you guys try this dish, remember to let me know! Take a photo and tag it with #VeggieSociety on Instagram so I can see your creations! ~ Florentina Xo’s
Watch How to Make It:
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 72 kcal
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 syrup -or to taste
- 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, maple 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.
Recipe Notes
Don't forget to discard the rosemary sprig and orange peel before serving.
Nutrition Facts
Vegan Balsamic Cranberry Sauce
Amount Per Serving
Calories 72
% Daily Value*
Sodium 4mg 0%
Potassium 127mg 4%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 11g
Vitamin A 2.4%
Vitamin C 16%
Calcium 2.8%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.
Go Vegan:
Roasted Sweet Potatoes
Rosemary Potatoes
Roasted Vegetable Salad
Noelle
November 21, 2017 at 10:09 amLove, love, love this Italian spin on cranberry sauce. Now this is something different, making it again on Thanksgiving for the family.
Kelley
October 9, 2018 at 3:19 amThis sounds like it would be really good on your sweet potato rounds with goat cheese recipe.
florentina
October 13, 2018 at 4:48 amYes definitely and now you can even buy vegan goat cheese! Wowza!
Lisa
October 31, 2018 at 12:44 amIf useind figs make sure to squar…….. part of this appears cut of. What should I make sure not to do ?
Lol
florentina
November 3, 2018 at 10:13 pmJust make sure to cut the figs into smaller pieces, they should be fine just quartered.