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Flutes and Veggies

Homemade Cranberry Sauce

vegan, soy-free, gluten-free, grain-free

Adapted from a recipe on Wellness Mama

I grew up eating the gelatinous canned kind of cranberry sauce, which I absolutely adored as a kid. Now, I'm always looking for ways to cut back on added sugar, so I love that this recipe features fruit juices to balance the tartness of the cranberries. Feel free to add additional sweetener, one tablespoon at a time to sweeten to your liking. 
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Serves: 6-8 / Prep time: 30 min / Total time: 4 hours 30 min
Ingredients:​​
  • 24 oz fresh cranberries
  • ¾ cup pineapple juice or orange juice
  • ½ cup applesauce
  • ½ cup water
  • juice and zest of one orange
  • 3-8 TBSP sugar or maple syrup, to taste*
Directions:
  1. Put cranberries, pineapple juice, applesauce and water in a sauce pan and bring to a boil.
  2. Reduce to medium heat and stir constantly until the cranberries start to explode (about 10-15 minutes - see photos in notes)
  3. Reduce to a simmer and add the orange juice and zest to the cranberry mixture. Taste and add sweetener to your liking.
  4. Simmer 10-15 minutes and remove from heat.
  5. Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
*This is not as sweet as a traditional cranberry sauce, so feel free to add more sweetener as needed.
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At start of cooking time
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After cranberries start to explode and sauce starts to thicken
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Goes great with other holiday dishes like Tempeh-Mushroom Wellington and Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan
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