Cranberry sauce just pairs so well with traditional holiday meals.
I don’t really know what it is, but it’s something about cranberry sauce that adds that fruity, tart, and just perfectly sweetened contrast to the whole savory meal.
It’s just perfect.
Oddly enough, I only eat cranberry sauce on two specific holidays – Thanksgiving and Christmas.
I know a lot of people like that…so I guess it’s not so odd.
I have found however, that I am not fond of canned cranberries. I have tried a couple brands, and I do not know what it is, but they do not have that fresh tart flavor that berry lovers like myself come to expect.
So, I decided to prepare a cranberry sauce that I would enjoy. Something that had the sweet element, but also the tart that is expected and truly welcomed from cranberries.
Anyway, let me get you cooking! I bet you are super busy this holiday as it is!
I hope you enjoy this somewhat different spin on cranberry sauce.
- 12 oz. of cranberries, washed and sorted
- 1 cup orange juice
- ¾ cup vegan cane sugar
- 1 small fuji apple, chopped small
- A dash of ground cinnamon
- orange zest from one washed orange
- Combine cranberries and orange juice in a medium sauce pan over medium heat.
- When the cranberries begin to pop, add the cane sugar and fuji apples and begin to stir constantly.
- Once the cranberry sauce is thick, add the dash of ground cinnamon.
- Finally, remove cranberry sauce from heat, and stir in a little orange zest.
- Place your prepared cranberries in a glass pyrex and store in the refrigerator overnight to solidify. If not, allow it to cool until dinner time!