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.
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.
Serves: 6-8 / Prep time: 30 min / Total time: 4 hours 30 min
Ingredients:
|
Directions:
|
*The type of juice you use is not all that important; you just need something that's a little bit sweet and tangy to balance the tartness of the cranberries. I've even been known to use a whole can of crushed pineapple with its juice plus cranberries, and call it a day without adding any sweetener.
**This is not as sweet as a traditional cranberry sauce, so feel free to add more sweetener as needed. ***This is the fun part when the exploding cranberries make quite a contribution to the kitchen's soundscape - pop!! |
Goes great with other holiday dishes like Tempeh-Mushroom Wellington and Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan