This recipe removes honey from cranberry sauce, so this vegan sauce can be enjoyed alongside your vegan Thanksgiving and/or Christmas dinner (or well, at any time of the year!)
Add the maple syrup and orange juice to a pan on the stovetop and bring to a boil.
Once boiling, reduce to a simmer and add the cranberries to the pan.
Stir regularly as the cranberries begin to “pop” and the juice will slowly start to thicken.
Once thickened thoroughly, remove from heat and stir in the zest.
Let cool, then serve!
Notes
This recipe has been inspired by Alton Brown's Cranberry Sauce, which I have made for many years - it incorporates the adjustments I make in practice, and swaps out honey so it becomes vegan.