Thanksgiving is just days away and you’ll want this vegan, gluten- and refined sugar-free Blood Orange Cranberry Sauce on repeat throughout the holiday season! Quick, easy and delicious!
Leave those cans of candied cranberry jam on the grocery store shelf. If you have twenty minutes and a medium saucepan, homemade cranberry sauce is far superior. Plus this versatile sauce isn’t just for Turkey Day alone. It’s fabulous on sandwiches, as a topping on chicken and pork, and you can even slather it between your stack of pancakes, waffles and french toast.😉
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Blood Orange Cranberry Sauce
Not only are these ruby red gems eye-catching, they pack quite a nutritional punch as well. Full of antioxidants, vitamin C, and fiber to guard against urinary tract infections, boost our immune systems, and improve digestion. Now due to their sharp, tart taste, they’re rarely eaten raw. Including them in various baked goods or cooking them down into a jammy sauce with other natural sweeteners is the way to go.
I decided to complement the cranberries with sweet blood orange juice and zest, pure maple syrup, cinnamon, fresh nutmeg and ginger. Citrus season is now upon us and I love blood oranges’ less acidic taste and mesmerizing color.
All of these flavors steep together as the berries burst and soften.
In just about 15 minutes, you’ll have a thick, sweet n’ tart sauce ready to add a pop of delicious color to your holiday buffets and beyond. Hope you have a wonderful Thanksgiving!! xo, Kim
Check out more delicious side dish recipes!
- Potato Leek & Fennel Gratin
- Roasted Green Vegetables
- Balsamic Roasted Root Vegetables
- Winter Citrus Salad w/ Avocado & Goat Cheese
- Cider Glazed Sweet Potatoes & Squash
- Balsamic Roasted Green Vegetables
- Mushroom Stuffed Portobellos
Essential Kitchen Tools
Blood Orange Cranberry Sauce
- 12 ounces fresh or frozen cranberries, rinsed
- ½ cup maple syrup or honey
- 1 blood orange zest and juice, another blood orange thinly sliced for garnish
- ¼ cup water
- 2 cinnamon sticks
- ½ teaspoon freshly grated ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- Pinch of kosher salt
- In a medium saucepan over medium-high heat, combine all ingredients.
- Bring to a boil, partially cover with a lid and reduce heat to low.
- Simmer gently, stirring occasionally until the cranberries have burst and the sauce thickens, about 15 minutes.
- Remove pan from heat and discard cinnamon sticks.
- Let cranberry sauce cool completely. Transfer to an airtight container and refrigerate.
- Can be made 3 days in advance. Let come to room temperature before serving. Enjoy!
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