No matter what you call it, families will get together and celebrate and that means big family meals.
This 4-ingredient vegan cranberry sauce is made days in advance and waits patiently for your holiday dinner convenience. Leftovers? There probably won't be any but if there are this sauce is very thick and doubles as jam for your toast or biscuit. A couple of tablespoons go a long way to flavor soups, sauces and smoothies. Try a scoop in your oatmeal, you won't regret it.
Festive Cranberry Sauce
12 oz cranberries, separated 10 oz and 2 0z
1 orange, deseeded
2 cups water in large pan
1 cup organic evaporated cane sugar
Bring water and sugar to a boil in a large pot while you
Puree in food processor 10 oz of fresh cranberries and one whole orange (including the peel) cut in quarters. Remove any seeds and thick white pith from the orange if need be.
Add puree and whole berries to the boiling sugar mixture and reduce heat, keep it bubbly.
Stir constantly until it reduces by 1/3. Be careful, the spatters can burn very badly.
Pour into a large jar, cover and cool. Refrigerate for two days and serve.
Happy Holidays and Stay Vegan :)