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Vegan Balsamic Cranberry Sauce

Vegan Balsamic Cranberry Sauce Recipe (the Best)
Course Side Dish
Cuisine Italian
Keyword Balsamic Cranberry Sauce, plant based, vegan,, wfpb
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 6 people
Calories 72kcal
Author Florentina


  • 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


  • 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.



  • 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.


Calories: 72kcal | Carbohydrates: 16g | Sodium: 4mg | Potassium: 127mg | Fiber: 3g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 13.2mg | Calcium: 28mg | Iron: 0.4mg