Vegan Crazy Cranberry Sauce

With Thanksgiving 2011 well past and four mashed potato stuffed pounds under my belt, its time to update the blog!!! My new favorite addition to our thanksgiving meal this year was the cranberry sauce. No more copouts with the “cranberries + OJ + sugar” routine, no sirree, this cranberry sauce is the REAL deal. I made 2 batches of it since we had 35 people at our house and made another two batches a few days ago. Now, its full of sugar so its not something you can devour in a day – but a spoon or two here and there on toast with peanut butter or just with anything you’re eating is quite delicious. 🙂 ENJOY!!!

Recipe adapted from


1 cup water
1 cup white sugar
1 (12 ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple – peeled, cored and diced
1 pear – peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.


1. I pretty much followed this recipe to the T – suggestion, use a food processor! SO much easier and comes out wonderfully.
2. For dried fruit, i used craisins and prunes. I would love to use apricots next time, i’ll have to pick some up.
3. I definitely added more cinnamon. and more nutmeg. mmmmmmmmmm, it doesn’t need it but i just..have an addiction
4. I used a green apple. If you use a sweet apple, you could probably lower the amount of sugar. The next time I make this I am going to experiment with healthier replacements in terms of sweeteners!
5. If you make a double batch, keep in mind this will take longer than 30 minutes!



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