Cranberry sauce is one of those naturally dairy-free condiments that we love around the holidays. Heck, I even love it on sandwiches in summer! It’s been a tradition for so long that there are many recipe variations, but this spiced cranberry sauce boasts warm flavors and a speedy preparation. All you need to do is stir the ingredients together and let it bubble for 15 minutes.
You can make this spiced cranberry sauce ahead, or throw it on as you are finalizing a big feast. It does call for fresh cranberries, but if you are making it in the off-season, you can use frozen cranberries. However, I would let them defrost before adding them to your pot.
This spiced cranberry sauce recipe was shared with us way back when Wild Oats was around. That natural food grocer has since been gobbled up by Whole Foods Market. But this wonderful jelly lives on in their name.
Special Diet Notes: Quick & Easy Spiced Cranberry Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
For paleo spiced cranberry sauce, you can use 1/3 cup honey for the sweetener.
- ¾ cup water
- ⅔ cup sugar or ⅓ cup agave nectar
- 1 (12-ounce) bag fresh cranberries (about 4 cups)
- Juice and zest from 1 medium orange, divided
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg
- Put the water and sweetener in a medium saucepan over medium heat, and bring to a boil.
- Add the cranberries, orange juice, cinnamon, cloves, allspice, and nutmeg and stir to coat.
- Reduce the heat to medium-low and simmer for 15 minutes, or until the cranberries burst and cook down into a sauce.
- Stir in the orange zest and remove the pan from the heat.
- Let cool for 10 minutes before serving, and optionally refrigerate to serve it chilled. This sauce will thicken up as it cools.