What's New?

  • spinach-avocado-soup

    Raw Vegan Spinach Soup

    Containing one of the most revered spices in Indian cooking, this raw vegan soup helps to decrease bloating and [...]

  • hot-chocolate-white-mug

    Dairy-Free Raw Vegan Hot Chocolate

    Winter is notorious for unhealthy recipes, but the best part about this raw vegan hot chocolate is that you can [...]

  • zucchini-noodle-pad-thai

    Pad Thai Vegetable Noodle Salad

    Made with a mixture of zucchini, carrot, & cucumber noodles, this pad Thai salad bursts with flavor in every bite. [...]

  • pear-green-smoothie

    Glowing Green Detox Smoothie

    If you need a little help improving digestion after eating a big meal, this green smoothie is exactly contains a [...]

Healthy Homemade Cranberry Sauce

  1 rater(s)

We know what you might be wondering, and yes, this healthy cranberry sauce is just as delicious, if not more delicious than the sugar-laden, unhealthy canned counterpart. This recipe is extremely versatile, and it is gluten-free, vegan, paleo friendly, and dairy-free. You’re going to love it!

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m


  • 12 oz fresh cranberries, rinsed
  • 1/4 c freshly squeezed orange juice
  • 3/4 c unsweetened apple juice
  • 1/2 c grade A maple syrup
  • 1/4 c coconut sugar
  • 1/8 tsp. ground cinnamon
  • pinch of sea salt


  1. Add the orange juice, apple juice, maple syrup, and coconut sugar to a medium saucepan over medium-high heat. Let this mixture come to a boil before whisking in the cinnamon and sea salt.
  2. Pour the cranberries into the saucepan and reduce the heat to low heat. Simmer uncovered for about 10-12 minutes, stirring occasionally. Don't be afraid of the popping noises, which indicate that the cranberries are bursting.
  3. Remove the cranberry sauce from the heat and gently mash the sauce with a potato masher. The more you mash, the less chunky it will be.
  4. Place the saucepan back on the stove to simmer for another 3 minutes. Turn off the heat but don't move the pot. Let the pot sit there uncovered for 20-30 minutes to thicken the mixture.
  5. Serve and enjoy. Any leftovers can be stored in an airtight container in the fridge for up to five days.