Cherried cranberries as part of our Thanksgiving feast
Gluten Free | No Oil | Recipes | Sides

Grandma’s Cherried Cranberries

This coming week we celebrate Thanksgiving in the U.S. Though I have lived in Guatemala for the past five Thanksgivings, I still celebrate by making a feast for my family and guests. Though vegan menus are somewhat different from the Thanksgiving meals of my childhood, one dish remains constant: Grandma’s Cherried Cranberries.

When I was young, I spent hours with my Grandma in the kitchen. I was always underfoot as she and my aunt cooked a huge Thanksgiving dinner, as I hoped a few bits of pie crust would come my way. As long as I can remember, the cherried cranberries were a part of our celebration, and I continued the tradition after Grandma died.

These cranberries are called “cherried” because the cooking method causes them to remain mostly whole. The secret is in heating them slowly so only a few of them pop, and they don’t turn into cranberry sauce.

Grandma’s Cherried Cranberries

This recipe doubles or triples well.
Course: Side Dish
Cuisine: Holiday
Keyword: Cranberries
Servings: 8
Calories: 116kcal
Author: Singing Vegan


  • 12 oz cranberries washed and stems removed
  • 1 cup sugar or less to taste
  • 1 cup water
  • 1/4 tsp each baking soda and salt


  • Mix the water and sugar in a medium saucepan until the sugar is mostly dissolved.
  • Add the cranberries, baking soda, and salt, and stir to combine.
  • Turn the heat to medium and cook until the mixture comes to a boil. Make sure it’s really boiling: the soda will bubble and can fool you.
  • Lower heat and simmer covered for 15 minutes. Don’t remove the lid.
  • After 15 minutes of simmering, remove from heat and let cool. Keep covered until cool.
  • Let cool, then remove the lid and place in a serving bowl. These can also be made a few days in advance and refrigerated.


Calories: 116kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 36mg | Fiber: 2g | Sugar: 27g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg

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