Cranberry Sauce
Serves: 2 cups
Ingredients
- Fresh (Or Frozen) Cranberries 12 ounce Bag (336g)
- Granulated Sugar 1ΒΌ cup (250g)
- Red or White Wine OR Water 1 cup (237ml) *I used cranberry moscato wine
- Star Anise 4 pods (or 1 teaspoon ground anise)
- Cinnamon 1 teaspoon
- Zest from 1 Orange + Juice
- Vanilla Extract 2 teaspoons
Instructions
- In a heavy bottom sauce pot, combine all the liquids with the sugar and spices, zest and orange juice and bring to a boil over high heat.
- Add the cranberries and then return to a boil.
- Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
- Discard the anise pods then add the vanilla extract
- If you like your sauce pureed, then immediately pour into a sturdy blender or food processor and blend until puree.
- I prefer to keep my berries whole.
Notes
Serve warm or cold but be sure to store cranberry sauce in the refrigerator for up to 2 weeks in an airtight container.
It will thicken to a more "gel like" consistency like traditional cranberry sauce from the natural pectins in the fruit
It will thicken to a more "gel like" consistency like traditional cranberry sauce from the natural pectins in the fruit
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-thanksgiving-dinner-for-one/