PLNT Burger co-founder and chef Spike Mendelsohn serves this quick and easy orange-and-cinnamon-spiked cranberry sauce at his vegan Thanksgiving dinner, but it goes great with turkey, too! You can play with the recipe, adding other flavorings and/or nuts, if you like.

Check out the rest of Spike's vegan Thanksgiving menu here: Meatless Sausage and Cornbread Stuffing Casserole and Garlic-Herb Whole Roasted Cauliflower with Mushroom Gravy.


  • 2 cups fresh cranberries
  • ¾ cup fresh orange juice
  • ½ cup sugar
  • 2 cinnamon sticks
  • 1 orange, zested and half of the flesh cut into pieces


Serves: 6 to 8


In a medium saucepan, combine all the ingredients and cook over medium-high heat, stirring occasionally, until all the cranberries pop open. Let cool and serve or let cool, cover and refrigerate before serving. (Discard the cinnamon sticks.)