Cranberry sauce is a staple for the holidays, and a lot of people don’t realize how easy it is to make on your own! It only requires a few simple ingredients, and honestly not much time (and no prep)! Plus making cranberry sauce at home is a lot more fun anyways because you can really customize it and add whatever extra flavors you want. My favorite is adding in sriracha and coconut sugar. The kick from the sriracha pairs so well with the tart cranberry, and to coconut sugar balances everything out perfectly. Trust me, once you try this, you’ll be hooked!
First, add 2 cups of fresh cranberries to a saucepan over medium heat with 3-6 tbsp water (depending how thick / thin you want it), about 4-5 tbsp sriracha (adjust to your liking), and 1⁄4 cup of coconut sugar (again, adjust to your liking, you may need more than 1/4 cup but I still like mine relatively tart). Stir frequently and cook until the cranberries burst and a thick sauce forms. Pop any cranberries that didn’t burst during cooking with the back of a spoon. Place in a mason jar once it’s ready, and cool in the fridge.
Trust me, it’ll go perfect with whatever you’re making for the holidays, and you’ll want to eat up the whole bowl! As always, thanks for checking out this recipe, & if you make it, make sure to tag me @plvntfood or #plvntfood on instagram! Love y’all with my cold little heart.
Sriracha Cranberry Sauce
This Sriracha Cranberry Sauce is the perfect add on to your holiday dinner! And it's refined sugar free, vegan, and gluten free!
- 2 cups fresh cranberries
- 4-5 tbsp sriracha *to taste
- 1/4 cup coconut sugar *to taste, if you want it sweeter, feel free to add more!
- 3-6 tbsp water *depending how thick / thin you want it
Add all of your ingredients to a sauce pot over medium heat. Cook for 15-20 minutes, stirring frequently, until a thick sauce forms and all the cranberries burst. If some don't pop, you can pop them with the back of a spoon. Adjust the sriracha, water, and coconut sugar to your liking for thickness, sweetness, and heat.
Add to a mason jar once ready, and keep in the fridge overnight or until ready to use.