Why make homemade cranberry sauce?
Because Quick Cranberry Sauce is tradition!
And because this crazy quick cranberry sauce is pure tangy-sweet tasty goodness!
Also, it’s so easy to throw together, no stress, no mess!
Finally, it’s a healthy-ish addition to the table that feels like dessert!
So, Why Not Cranberry Sauce from a Can?
Because you can make it taste even better with just a few simple ingredients! It’s then fresh, delicious, and better for you too!
(With no wavy can lines and no BPA can interiors.)
But at Holiday time there are already so many recipes to make!
And that’s another good thing about our Quick Cranberry Sauce! It’s super simple to make and can be made ahead of the big day so it doesn’t get in the way of all the other cooking and baking going on.
It’ll just be sitting there in your fridge waiting for whenever you’re ready for it!
What more could you ask of a recipe?
Why not just leave it off the holiday rotation?
Because that would be Thanksgiving/Holiday sacrilege! 😉
Also, CRANBERRIES.
As part of our national heritage of native plants combined with all the Pilgrim lore, it would be unpatriotic not to have cranberries, right?!
If you are still not convinced, how about those cranberry proanthocyanidins? (Yeah, I don’t know what that is, but I do know it’s healthy stuff, found in cranberries, that’s good for you, so, enough said!) 🙂
Lastly, Cranberry aesthetics
Think about how gorgeous that deep red cranberry color looks, glistening up in the middle of your holiday table. It’s festive, inviting, and just downright seductive. You must dip into the cranberry bowl for a spoonful to complete your plate. Yes, I said cranberry sauce completes you.
It’s a holiday thing! Let’s just go with that. And enjoy it! It only comes around once a year!
P.S. For another cranberry recipe, check out our Cheerful Cranberry Orange Muffins! Because Orange is Cranberry’s best friend.
©thehamptonsvegan 2017-2025 all rights reserved
Ingredients
Method
- Combine cranberries, sugar, cinnamon, 3 tablespoons of the orange juice and 1/2 the orange zest in a saucepan or pot. Mix together.
- Cook over medium- high heat 7 – 10 minutes, stirring occasionally, until berries start to pop but still remain whole.
- Stir in vanilla and transfer to a serving bowl. Sprinkle top with rest of orange zest. Chill in refrigerator until ready to serve. Lasts about 2 weeks or longer in fridge. Makes about 2 cups.
