This orange cranberry sauce recipe is a quick, easy holiday side dish with only 5 ingredients! Serve this festive homemade cranberry sauce for Thanksgiving or Christmas. It’s sweet and tart, infused with orange juice and zest, and ready to serve in 20 minutes or less.
Before you reach for the can this Thanksgiving, I urge you to try this easy recipe for homemade cranberry sauce! This orange cranberry sauce is a million times fresher and more flavorful than store-bought. It’s the best I’ve tasted, infused with real orange juice and fresh orange zest. I especially love that it comes together with 5 ingredients in just 20 minutes.
I tested this cranberry sauce freshly made, and after it sat in the fridge for a few days. I’d recommend making this a day ahead of serving. The flavours mellow and meld together after a little resting time in the fridge!
About This Easy Orange Cranberry Sauce Recipe
- Simple ingredients . When you’re making Thanksgiving dinner, you need all the easy recipes you can find! This cranberry sauce is as simple as it gets.
- Perfectly balanced flavours . The sugar in this recipe balances out the tartness of the cranberries, leaving you with a sweet and tangy sauce that’s so much better than canned.
- Versatile . This orange cranberry sauce isn’t just for Thanksgiving! You can use it as a topping for vegan yogurt, spread it onto vegan lemon poppyseed muffins , and so much more.
- Quick to make . No need to spend hours in the kitchen making cranberry sauce for the holidays. It only takes 20 minutes from start to finish!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cranberries – Frozen or fresh; both are equally delicious.
- Orange juice and zest – I like to use freshly squeezed orange juice, but store-bought is also fine.
- Cane sugar – Or use sucanat, coconut sugar , or maple syrup.
- Vanilla extract – This adds some cozy flavour.
- Cinnamon – Either ground cinnamon or a cinnamon stick.
How Long Do Fresh Cranberries Stay Fresh?
Fresh cranberries can last up to 3 to 4 weeks in the refrigerator, making them a great fruit to stock up on during the holiday season. If you’re not planning on using them anytime soon, you can freeze them for later. Frozen cranberries can last up to a year in the freezer.
How to Make Orange Cranberry Sauce
You won’t believe how easy it is to make cranberry sauce with orange juice from scratch! Here’s what you’ll need to do.
- Combine . Add all of the ingredients to a saucepan.
- Bring to a boil . Set the pan on the stove and bring the mixture to a boil. The berries will begin to pop.
- Simmer . Lower the heat to a simmer and continue to cook for 10 to 15 minutes, stirring occasionally.
- Cool . Allow the cranberry sauce to cool, then serve immediately or store for later.
Tips for Best Results
- Don’t overcook the sauce . It may look thin, but don’t worry, it will thicken as it cools.
- Adjust the sweetness level to your liking . If you prefer a sweeter sauce, add more sugar. Just taste as you go and adjust accordingly.
- Smash the berries with a wooden spoon . If the berries aren’t breaking apart on their own, you can smash them against the side of the pan with a wooden spoon. This releases their pectin, helping thicken the sauce.
Try These Easy Variations
The beauty of this recipe is that it only requires a few simple ingredients, but if you’re feeling creative, here are some variations to try:
- Add more spices . Cardamom and nutmeg are also fantastic in cranberry sauce, as is fresh or dried ginger. Try adding pumpkin pie spice for a festive twist.
- Stir in some dried cranberries . They’ll soften with time, giving the cranberry sauce a little more texture.
- Swap the orange juice for ginger beer . You’ll still get the citrusy flavour from the orange zest, then a bit a zing from the ginger beer.
Serving Suggestions
I love adding a spoonful of this homemade orange cranberry sauce to vegan meatloaf , vegan turkey , or vegan chicken . I’ll round out our holiday dinner with more vegan-friendly sides, like sweet potato casserole or stuffed butternut squash and cornbread stuffing . Don’t forget the fluffy gluten-free dinner rolls for sopping up the leftover vegan gravy and a slice of vegan pumpkin cheesecake for dessert!
How to Store Leftovers
- Refrigerate. Store any leftover cranberry orange sauce in an airtight container in the refrigerator for up to a week.
- Freeze. You can freeze this cranberry orange sauce for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag and placing it in the freezer. Let it thaw in the refrigerator before using.
Ways to Use Leftover Cranberry Sauce
Go beyond Thanksgiving and use this easy orange cranberry sauce as a topping for ice cream, yogurt , toast, pancakes , and waffles . I love cranberry sauce so much, I even dedicated a post to 4 Ways To Use Your Leftover Cranberry Sauce .
More Thanksgiving Side Dishes
- Vegan Green Bean Casserole (From Scratch)
- Maple Brussels Sprouts
- Vegan Mashed Potatoes
- Sweet Potato Soufflé
- Vegan Sweet Potato Pie
Ingredients
- 4 cups cranberries , frozen or fresh
- 1 cup orange juice
- 1 cup cane sugar , sucanat or coconut sugar or maple syrup
- Zest of an orange , optional but peel before juicing
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon or simmer 1 cinnamon stick
Instructions
- In a pot, mix the cranberries, orange juice, cane sugar, orange zest, vanilla extract and cinnamon together.
- Place the pot on the stove and bring to a boil. You should hear the cranberries bursting.
- Bring the mixture down to a simmer on your stove, cover and allow to simmer for 10-15 minutes, stirring every now and then to ensure all ingredients are incorporated. Remove from heat. Allow the cranberry sauce to cool fully. If using the cinnamon stick, remove it now.
- Serve immediately or you can store it in the refrigerator for up to a week or freeze for 2 months.
- Enjoy!
Notes
Orange Cranberry Sauce
Ingredients
- 4 cups cranberries frozen or fresh
- 1 cup orange juice
- 1 cup cane sugar sucanat or coconut sugar or maple syrup
- Zest of an orange optional but peel before juicing
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon or simmer 1 cinnamon stick
Instructions
- In a pot, mix the cranberries, orange juice, cane sugar, orange zest, vanilla extract and cinnamon together.
- Place the pot on the stove and bring to a boil. You should hear the cranberries bursting.
- Bring the mixture down to a simmer on your stove, cover and allow to simmer for 10-15 minutes, stirring every now and then to ensure all ingredients are incorporated. Remove from heat. Allow the cranberry sauce to cool fully. If using the cinnamon stick, remove it now.
- Serve immediately or you can store it in the refrigerator for up to a week or freeze for 2 months.
- Enjoy!
Notes
Nutrition
Orange Cranberry Sauce https://jessicainthekitchen.com/cranberry-sauce/ November 3, 2023
This easy vegan soyrizo is spicy, flavourful, and packed with protein. Use it in tacos, burritos, and all your favourite Tex-Mex meals!
I’m always looking for new ways to add plant-based protein to my meals. So when I discovered soyrizo, I was thrilled—another way to incorporate some protein into my dinner and an option that satisfies my love of spicy food too!
And let me tell you, soyrizo isn’t your average bland block of tofu. Soyrizo is packed with punchy spices like chili powder, red pepper flakes, and garlic, giving it a fiery kick that livens up any meal. It also has lots of depth—spices like coriander, cumin, and cinnamon are earthy and warm, adding layers of flavour.
Why You’ll Love This Soyrizo Recipe
Here’s what makes this soyrizo recipe such a hit:
- Versatile . There’s so much you can do with soyrizo! From tacos to quesadillas and even pizza, the possibilities are endless.
- Flavourful . The spices in soyrizo give it a bold Tex-Mex flavour that makes it irresistible.
- Protein-packed . TVP is a fantastic source of protein. It’s also an affordable one, especially compared to other store-bought plant-based meat substitutes.
- Easy to make . With just a few simple steps, you can have homemade soyrizo ready to go in just 30 minutes!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – Use store-bought or homemade vegetable broth .
- TVP – You can often find this in the bulk section at natural grocery stores or you can order it online.
- Onion
- Garlic
- Olive oil – Or another oil you like to use for cooking.
- Tomato paste
- Coconut aminos – Low-sodium soy sauce, liquid aminos , or tamari can also be used.
- Apple cider vinegar
- Herbs and spices – Oregano, chili flakes, chili powder, paprika, ground coriander, ground cumin, cinnamon, and ground cloves.
- Salt and black pepper
What Is TVP?
TVP stands for “textured vegetable protein,” and it’s made from defatted soy flour. It has a crumbly ground-meat-like texture, making it a popular substitute for ground beef or sausage in recipes. TVP is shelf-stable and sold dry, so you can store it right in your pantry.
How to Make Soyrizo
Follow these steps to make your own delicious soyrizo at home:
- Hydrate the TVP . Bring 2 cups of vegetable broth to a boil in a medium pot. Remove from heat and add the TVP. Let it soak for 15 minutes, or the time listed on the package instructions.
- Process . Place the onion and garlic in a food processor and process until finely minced.
- Cook the onion and garlic . Heat 3 tablespoons of olive oil in a pan set over medium heat. Add the minced onion and garlic; cook for about 3 minutes, stirring often, until the mixture starts to brown.
- Add the next 3 ingredients . Stir in the tomato paste, coconut aminos and apple cider vinegar.
- Add the remaining ingredients . Stir in the TVP and broth, along with all the herbs and spices.
- Finish . Stir and cook for about 5 minutes, or until the excess moisture evaporates.
Tips for Success
Here are some additional pointers for perfect soyrizo:
- Adjust the heat level to your liking . If you prefer less spice, reduce the amount of chili flakes and cayenne pepper in the recipe. But if you like it extra spicy, feel free to add more!
- No food processor? No problem! You can finely mince the onion and garlic with a knife.
- Customize the spices . Don’t be afraid to experiment with different herbs and spices in this recipe. As an example, you can swap the regular paprika for smoked paprika if you want a smoky flavour in your soyrizo.
- Make it ahead of time . You can make a big batch of this soyrizo and freeze or refrigerate it for later use.
Ideas for Using Soyrizo
Here are some tasty ideas for incorporating soyrizo into your meals:
- Tacos, burritos, and burrito bowls
- Breakfast burritos or scrambles
- Loaded vegan nachos
- Quesadillas, like my Mexican Quesadillas with Avocado Cilantro Cream Sauce
- Taco salad topping
- On a vegan pizza with your favourite toppings
- Stuffed into bell peppers
How to Store Leftovers
Store any leftover soyrizo in an airtight container in the fridge for up to 4 days. Warm it up in the microwave before using.
Can I Freeze This Recipe?
Yes, you can freeze this soyrizo recipe for later use. Store it in a freezer-safe container or zip-top bag. Defrost in the fridge, then reheat it in the microwave.
More Plant-Based Protein Ideas
- Lemon Pepper Tofu
- Tempeh Stir Fry with Peanut Ginger Sauce
- Vegan Chicken
- Jamaican Jerk Tofu
- Vegan Turkey
Ingredients
- 2 cups vegetable broth , I used 1 bouillon cube
- 1 ½ cup TVP
- ½ onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoon coconut aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon oregano
- ¼ teaspoon chili flakes
- 1 teaspoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon powder
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring 2 cups of vegetable broth to boil in a medium pot. Remove from heat and add dried TVP. Let it soak for 15 min, or according to package instructions.
- Meanwhile process onion and garlic in a food processor until finely minced. Alternatively you can do it with a knife.
- Heat 3 tablespoons of olive oil in a pan over medium heat. Add minced onion and garlic and cook stirring for about 3 minutes, or until it starts to brown.
- Add tomato paste, coconut aminos and apple cider vinegar stir to combine.
- Now add soaked TVP along with the broth that wasn’t absorbed and all the remaining spices.
- Stir and cook for about 5 minutes, until the excess moisture evaporates.
