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Raw Vegan Cranberry Sauce

User Rating 2 Star Rating (1 Review)


A Thanksgiving or Christmas raw food cranberry sauce recipe. The raw food version of this holiday classic will have you singing the praises of raw foods. If you don't have oranges on hand or just prefer to omit the flavor, replace the orange juice with water, (you may wish to add another date for the sweetness).

See also: A complete raw food Thanksgiving

Prep Time: 10 minutes

Soak Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 2 cups


  • 1 1/4 cups dried cranberries
  • 1 cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 2 medjool dates
  • Pinch of sea salt


1. Soak 1 cup of the cranberries in the orange juice for at least one hour, or up to overnight in the refrigerator. Dice the remaining 1/4 cup cranberries and set aside.

2. Blend the soaked cranberries along with all of the remaining ingredients on high speed for 20 seconds or until a slightly chunky paste forms. Transfer to a bowl and stir in the diced cranberries. Refrigerate for at least 20 minutes before serving to set.

Like exploring unusual and creative raw vegan recipes? Here's some more raw vegan recipes to browse through, from the simple to the gourmet:

User Reviews

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 2 out of 5
Dried Cranberries are not Raw, Guest Mary

If you've ever tried to 'dry' your own fresh cranberries at home in your dehydrator you'd know.. there's NO WAY the 'dried' cranberries in the store are 'sun' dried, dried below 118 degrees, or remotely raw at all! In order to get that soft chewy texture those babies are BAKED at high temps in ovens, regardless of any sugar, oil or fruit juice concentrate that may or may not be added to them after the fact. To make a truly raw cranberry sauce try starting out with frozen cranberries since freezing them (like any fruit) causes the cellular water to expand as it freezes & explode the cell walls thereby softening their whole texture. Sure, they won't sprout if you plant them, but the enzymes & heat sensitive vitamins, lipids & phytonutrients will still be in tact. Alternatively you can simply pre-blend your fresh cranberries gently in a blender or food processor before you dehydrate them which will allow for successful low temp dehydration to remove the water & develop/concentrate the flavors. Leading to a tastier & truly raw cranberry sauce you can be proud of and enjoy! :)

3 out of 3 people found this helpful.

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