Fruity, zesty and slightly sweet, my cranberry sauce recipe packs a punch without overloading on the sugar as it’s refined sugar-free. With only four ingredients it’s incredibly quick and easy to make, so why not give it a try this year? And while it goes beautifully with my pecan and sage stuffing, it’s also a versatile and tangy addition to lots of other dishes: think chestnut soup, smoothies or even brownies!
- 150g frozen cranberries
- 1 orange, juice and zest (unwaxed)
- 2 tbsp pure maple syrup
- 100ml water
- Add all the ingredients to a saucepan and simmer on a moderate heat for 20 minutes, stirring occasionally to break up the cranberries. The sauce should reach a jam-like consistency.
- Leave to cool and transfer to a sterilised, airtight container.
- Keeps in the fridge for at least a week.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.