Vegan Thanksgiving Cranberry Cherry Sauce (With Optional High-Protein Boost)

When the table is full and the house smells like cinnamon, this vegan Thanksgiving cranberry cherry sauce brings a sweet-tart sparkle to every bite. Because tart cherry juice deepens the flavor and cranberries thicken naturally, the sauce tastes bright, balanced, and surprisingly cozy. And yes—while classic cranberry sauce isn’t protein-rich, you can easily turn this into a high-protein vegan cranberry cherry sauce with a simple add-in after cooking. Therefore, you get tradition, flexibility, and a little nutrition upgrade in one quick pot.

Why You’ll Love This High-Protein Vegan Thanksgiving Cranberry Cherry Sauce

• It’s naturally vegan, dairy-free, and gluten-free, yet still festive and familiar.
• The cherry + cranberry combo feels gourmet, however it’s wildly easy.
• It cooks in about 10 minutes, so it won’t crowd your stovetop.
• You can add chia or hemp at the end, thus creating a high-protein vegan cranberry cherry sauce without changing the flavor much.
• It meal-preps beautifully; moreover, it thickens and sets as it cools.

What You Need To Make This High-Protein Vegan Thanksgiving Cranberry Cherry Sauce

• Frozen whole cranberries (2 cups / 230 g) — tart, bright, and naturally pectin-rich.
• Tart cherry juice (1 cup / 250 ml) — adds depth and a ruby hue.
• Coconut sugar (¼ cup / 44 g) — caramelly sweetness; not overly refined.
• Water (½ cup / 125 ml) — helps everything simmer gently.
• Pumpkin pie spice (½ tsp / 1 g) — warmly aromatic.
• Chili flakes (1 tsp, optional) — a tiny kick that, however, stays in the background.

Ingredient Substitutions

• Juice swap: You can substitute orange juice for cherry juice for a brighter citrus note.
• Spice swap: Use ground cinnamon in place of pumpkin pie spice if preferred.
• Heat level: Omit the chili flakes for a classic version, or reduce by half if you want just a whisper of warmth.

Optional Protein Boosts

Stir in one of these after the sauce cools to warm-room temperature, because seeds thicken as they hydrate and you don’t want them to gel too fast on the stove:

• Chia seeds: 2–4 Tbsp (18–36 g) creates a jammy, high-fiber, higher-protein finish.
• Hemp hearts: 2–4 Tbsp (20–40 g) adds gentle nuttiness plus complete plant protein.
• If needed, add 1–2 Tbsp (15–30 ml) extra juice to loosen. Consequently, you’ll keep the spoonable texture.

Make My Entire Vegan Thanksgiving Spread

• Vegan Stuffing Cups (Thanksgiving Dressing), with a low carb option!
• Cozy Vegan Mashed Potatoes and Gravy
• Broccoli Steaks
• Tofu Schnitzel (High Protein Main!)
• Chocolate Pecan Protein Pudding 

Recipe Card — Cranberry Cherry Sauce

Prep Time: 2 minutes
Cook Time: ~10 minutes
Total Time: ~12 minutes
Servings: 8 (about 2 Tbsp / 30 ml each)

Approx. Macros per Serving (base recipe, without protein add-ins):

• Calories: ~50 kcal
• Protein: ~0.2 g
• Carbs: ~12.8 g
• Fat: ~0.0 g

• Note: Adding 1 Tbsp (9 g) chia seeds per serving increases protein and fiber; however, it also thickens more, so adjust liquids slightly.

Ingredients

• 2 cups (230 g) frozen whole cranberries
• 1 cup (250 ml) tart cherry juice (or orange juice)
• ¼ cup (44 g) coconut sugar
• ½ cup (125 ml) water
• ½ tsp (1 g) pumpkin pie spice (or ½ tsp ground cinnamon)
• 1 tsp chili flakes, optional

Instructions 

1. Combine & heat: Add cranberries, cherry juice, coconut sugar, water, pumpkin pie spice, and chili flakes (if using) to a medium saucepot. Set over medium-low heat and stir to dissolve the sugar as it comes to a gentle simmer.
2. Simmer & burst: Cook, stirring occasionally, until the cranberries begin to burst or can be easily smashed with the back of a spatula, about 8–10 minutes. Therefore, keep the heat moderate so the sugars don’t scorch.
3. Thicken: Continue cooking until the sauce looks thick and jammy; it will coat the spoon and drag a line across the pot. Then remove from heat.
4. Cool & set: Let the sauce cool; it will thicken further as it reaches room temperature.
5. Optional protein boost: Once warm-room temp, stir in chia seeds or hemp hearts (see amounts above). If the sauce becomes too thick, add 1–2 Tbsp (15–30 ml) extra juice or water to loosen.
6. Serve: Finally, taste and adjust sweetness or spice. Serve chilled or at room temperature.

Share Your Thoughts on This High-Protein Vegan Cranberry Cherry Sauce

I love hearing how you make this your own! Did you go with cherry or orange? And did you add the chili or the chia? Leave a comment and a star rating—because your notes help other plant-based cooks get holiday-ready with confidence.

Frequently Asked Questions (FAQ) — High-Protein Vegan Cranberry Cherry Sauce

Can I make this vegan cranberry cherry sauce ahead of time?
Absolutely. Because it keeps well, you can make it 3–5 days in advance and store it covered in the refrigerator. Additionally, it thickens as it chills, so stir in 1–2 tsp (5–10 ml) juice if you want a looser texture before serving.

Does it freeze well?
Yes, it freezes beautifully for up to 2 months. Consequently, thaw overnight in the fridge and stir before serving.

How do I reduce the sugar?
You can cut the coconut sugar to 2–3 Tbsp (22–33 g); however, the sauce will taste more tart. If needed, add a splash more juice while simmering to round out the flavor.

Can I use fresh cranberries instead of frozen?
Definitely. Use the same weight (230 g / ~2 cups) and reduce the cook time by 1–2 minutes, since fresh berries burst slightly faster.

Will chia or hemp change the flavor a lot?
Not much. Chia is neutral; meanwhile, hemp adds a soft nuttiness. Therefore, both keep the cherry-cranberry character front and center.

Is this safe for canning?
Home canning requires tested recipes and precise acidity. For this small-batch holiday version, I recommend refrigeration or freezing instead. Because safety matters, use a canning-specific, lab-tested formula if shelf-stable storage is your goal.

What should I serve it with?
It’s lovely with roasted veggies, mushroom gravy bowls, and nut roasts. Moreover, it’s excellent on sandwiches the next day and delicious swirled into overnight oats.