Emily from Bite Size Vegan gathered some of her foodie YouTube friends, including myself, to help inspire people’s Thanksgiving menus. My contribution was a Citrus Spiked Cranberry Sauce. I make this recipe most years. I can’t believe I used to eat the gelatinous “cranberries” from a can. If you still do, don’t worry, you won’t go back after realizing how simple it is to make the real thing. See the other contributions from Plant Based Judy, Sim’s Kitchenette, Cooking With Plants, The Unhealthy Vegan, Veggietorials, Mary’s Test Kitchen & The Veggie Nut in this playlist.
Citrus Spiked Cranberry Sauce
Juice of 1 orange (approx 1/2 cup)
2 cups fresh cranberries
Zest of 1/2 orange
1 inch piece fresh ginger, zested or minced
1/3 cup date paste, or sweetener or choice
Add orange juice & cranberries to a small pot & heat over medium high until most of cranberries have burst, about 5 minutes. Turn heat down to low & add orange zest, ginger & sweetener. Stir until sugar is dissolved & well incorporated.