Thanksgiving is nearing quickly and so if you’ve been following along I’ve been providing you with some of my favorite vegan Thanksgiving recipes.
Today’s recipe is for a homemade cranberry sauce. Until I made this recipe, I hated cranberry sauce. But don’t get me wrong, I’m not talking about this homemade version, I’m talking about that creepy, jiggly, canned variety, where you can see the ribs of the can in this strange mold of “cranberries”. I went to the farmer’s market and picked up a pound of cranberries and made this cranberry sauce from scratch and guess what…its super simple, super easy to make! I decided to mix things up a bit and added orange and sage to it, to give the sweet dish a hint of savory.
Wanna make this recipe with others? Like pumpkin pie, traditional stuffing, and pecan crusted sweet potato casserole? Be sure to download my favorite 18 Thanksgiving Vegan Recipes (even non-vegans love these!) before the big day!
Plus, as an added bonus, my house smelled exactly like the holidays and exactly like a warm candle. So, I learned out the hard way that fresh cranberries are super tart, like way more tart than I was expecting, so this recipe does have a fair amount of sugar, but you can offset that using more fresh apple juice or agave or your favorite sugar substitute. These changes might alter the taste a little so just keep that in mind.
Again, we’re down to the wire, and my best tip is preparation! What are you cooking? What other vegan recipe inspirations do you need? Let me know in the comments or facebook me and we’ll get your problems solved! Now onto the recipe!
- 1 lbs fresh cranberries
- 1 cup vegan pure cane sugar
- ⅓ cup water
- ½-1 cup apple juice
- 1 cinnamon stick
- ½ tsp ground cardamom
- 2 Tbl sage, chopped
- 1 orange, juice and zest
- Heat a large pot over medium heat and add in your cranberries, sugar, water, and stir until well combined and bring to a boil. Cook until your sugar is dissolved. Reduce heat to a simmer.
- Add in apple juice, ½ a cup at a time, testing for sweetness.
- Add in your cinnamon stick, cardamom, and sage, and bring the mix to a simmer and cook for an additional 5 minutes. Don’t worry, your cranberries will pop, but that’s normal.
- Once everything is dissolved and well combined, add in your orange juice and zest and cook for 1-2 more minutes and then remove from heat.
- Serve either warm or at room temperature.
Happy Thanksgiving and Holiday Planning Lovebirds,