Vegan Cranberry Sauce With Orange and Cinnamon |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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It's best to make this the day before you plan on serving it. I made it fresh last year for Thanksgiving and it was too tart and just awful. But when I tried it the following day, it was the best cranberry sauce I've ever had. Just heat briefly over the stove before serving (after the day of resting!). This also makes an amazing spread for toast or bagels. Ingredients:
2 lbs fresh cranberries |
1 cup water |
1 cup vegan sugar |
1 teaspoon orange zest |
1/4 teaspoon cinnamon, freshly ground |
Directions:
1. Rinse and pick over the cranberries to make sure you get all of the debris out.
2. Pour the water and sugar in a medium pot over medium heat. Gently mix until the sugar is dissolved. Bring to a boil.
3. Once the water is boiling, add the cranberries and stir. Bring to a boil again, reduce heat to a simmer, and cook for about 5-10 minutes until the cranberries burst.
4. Add the cinnamon and orange zest and stir well.
5. Remove from heat and allow to cool. Cover and place in the refridgerator over night to allow the flavors to really meld and the cranberries to sweeten. Or if you prefer tarter cranberry sauce, serve the day of.
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