Ah, it’s about time I got a new Thanksgiving recipe up!
The other day, I compiled a list of the greatest and most delectable looking vegan recipes I could find. They all inspired me and I was determined to make them all. But the phrase “so many recipes, so little time” comes to mind when I realistically looked at how much I could get cooked in just one day. The ONLY one I knew I could make somewhat far ahead of time was the cranberry sauce; hence, this post.
No matter what you do this Thanksgiving, please, please, PLEASE do not eat that slimy, cylindrical cranberry junk in a can. I literally feel ashamed just looking at the stuff. Considering how crazy easy it is to make your own, yummy, ORGANIC can-free sauce at home, I can’t fathom why anyone would willingly eat the store bought kind.
The orange cranberry recipe from Simple Bites really inspired me, but I decided to cut back on the sugar and add a few extra ingredients The end product is phenomenal and sweet enough to double as a dessert (cranberry pie, perhaps?). It does cook down pretty well, so if you’re looking to feed ALOT of hungry guests this year, you may want to double it. This version probably makes about 2 cups.
3 cups whole cranberries
1 cup halved cranberries
1/2 cup dried cranberries
2/3 cup organic orange juice
1/2 cup raw sugar
1/2 cup brown sugar
1/4 cup pure maple syrup
1 tsp cinnamon
1 tsp orange zest
- Combine all ingredients in a saucepan and bring to a boil
- Reduce to a simmer and continue to cook for 20 minutes, stirring frequently
About the Author
[…] as humanly possible. I stuffed myself pretty well, but still had copious amounts of homemade Maple Citrus Cranberry Sauce to […]