This fresh cranberry sauce recipe is really easy, but full of flavor and so much better than canned cranberry sauce. Vegetarians and vegans need to be careful of the potential for gelatin (which is made of animals' bones) or Jell-o being used in cranberry sauce.
Christmas dinner isn't complete without cranberries, so be sure to add this one to your list of healthy vegan Christmas recipes for the holidays.
10 Ounce (Fresh / Frozen, 1 Package)
1 , zested and juiced
1⁄2 Cup (8 tbs)
Maple syrup/Other unrefined sweetener
1⁄4 Cup (4 tbs)
Ground flax/1 teaspoon agar powder
1. Put the cranberries, orange zest and juice, water, maple syrup, cinnamon and nutmeg in a small pot and bring to a boil.
2. Once it's boiling, turn the heat down to low and leave the cranberries to simmer.
3. The berries will pop open, soften and start to thicken after about 20 minutes.
4. You can serve it like this, or if you prefer a gelatinous texture you can use the flax or agar powder.
5. Turn the heat off and stir the powder into the sauce.
6. Leave it to cool, at room temperature or in the fridge, and it will solidify in about half an hour.
7. Serve it with any of your Christmas delicacies.
Be it a simple glaze or baked tofu, the citrusy, crimson-red cranberry sauce can spruce up your Thanksgiving or Christmas spread like nothing else. And making it is far easier than you think. Just get hold of red ripe cranberries and a few pantry ingredients and you can whomp up the tastiest cranberry sauce at home with minimal efforts. Stream the video to learn more about this dish.