Aquafaba is a miracle worker in vegan cooking and baking. But what is aquafaba? And how do you use it? Here’s everything you need to know about this game-changing ingredient.

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One of the hardest ingredients to replace in vegan cooking and baking is egg. While you can use flax eggs , there’s a lot they can’t do—like whip up into a frothy, foamy consistency or form peaks. When aquafaba came on the scene several years ago, it truly was a game-changer.

First Thing’s First: What Is Aquafaba?

Aquafaba is made from the liquid that you usually find in a can of chickpeas, or the liquid left over after cooking dried chickpeas. It’s essentially just bean water! But don’t let its humble origins fool you. This seemingly unimportant liquid has some impressive properties when it comes to cooking and baking.

The most popular use of aquafaba is as an egg replacer . Many vegan recipes call for it as a substitute for eggs, especially in baking. And the results are truly amazing! You can whip it into stiff peaks just like you would with egg whites, and it also works wonders in creating a light and airy texture in baked goods.

Using aquafaba as an egg substitute was first discovered in 2015, which means we’re still finding new and exciting ways to use it in vegan foods!

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Is Aquafaba in All Canned Beans?

Technically speaking, you could use the liquid in any canned beans, but the reality is that the liquid in canned chickpeas performs much better. This is because chickpeas have a higher starch content, which helps with the emulsifying and foaming properties of aquafaba.

So, while you can use other types of canned beans to make aquafaba, just keep in mind that they will not work as well or produce the same results. You can make meringues, for example, but they’ll be a little flatter.

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How Do You Whip Aquafaba?

Whipping aquafaba is easy! You can use a stand mixer with a whisk attachment or a hand mixer to whip aquafaba into peaks. It will take a bit longer than whipping egg whites, but the end result is well worth it. Some people use blenders to make their aquafaba, but I find a stand mixer easier because you can keep a closer eye on the consistency and know precisely when stiff peaks form.

You can also add cream of tartar or other stabilizers to help aquafaba hold its shape better. I like to add cream of tartar, which helps with the overall stability. Just add 1/4 teaspoon for every 1/2 cup of aquafaba before whipping.

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Uses for Aquafaba

Now that you know the answer to, “what is aquafaba?”, let’s talk about how to use it!

There are so many ways to use aquafaba; you can incorporate it into baked goods like muffins and cakes to create a higher rise, or you can use it to make vegan meringue. I also use it in these recipes:

  • Vegan marshmallows get their fluffy texture from the addition of aquafaba.
  • Aquafaba makes this sweet potato soufflé light and airy, just traditional soufflés made with eggs.
  • I use aquafaba to make the ladyfingers in this vegan tiramisu recipe.
  • Aquafaba acts as a binder for these crispy, crunchy corn nuggets —and they also give the batter a light texture.
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More Vegan Guides

  • What Is Cassava Flour?
  • Health Benefits of a Plant-Based Diet
  • Is Honey Vegan?
  • Surprising Foods That Are NOT Vegan
  • Are Marshmallows Vegan?

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.

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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!
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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.

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  • 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.
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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.
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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