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January 3, 2014
No holiday meal is complete without cranberry sauce.  The good thing is that your cranberry relish is versatile and can be used to make turkey sandwiches  and also perfect for spooning over baked brie or even heated and drizzled over a decadent vegan pumpkin cheesecake.
The Maple syrup and agave are interchangeable, however the maple will lend its distinct flavor to this sauce. If you would like to clearly taste the cranberry and orange flavors, use agave nectar. Another option if you do not want to use agave nectar or maple syrup is to try frozen apple juice concentrate instead. This sauce will stay fresh in a tightly sealed container for about a week in the fridge.

Prep Time: 5 minutes

Cook Time: 10 minutes
Yield: 2 3/4 cups

4 cups fresh organic cranberries

1 1/2 cups pure organic maple syrup or agave nectar
1 cup freshly squeezed organic orange juice
1 to 2 teaspoons freshly grated organic orange peel

 

Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for about 10 minutes while using a large spoon to mash the berries as they cook. The sauce will begin to thicken as the berries cook.

Remove from heat after the sauce is thickened and the berries are mashed. Pour into a serving bowl or store for future use.