Makes 13 oz | Ready in 25 minutes
An essential condiment to spruce up your Christmas meal.
The original version of this recipe calls for caster sugar, a finely ground sugar that’s not as common in the United States as it is in the UK. You can make your own by tossing your fave vegan granulated sugar in a blender and pulsing until it’s a finer texture (but not powdered!).
Sterilize some jars: Place glass jars in large saucepan filled with cold water. Bring to a simmer over medium heat. Simmer for 3 minutes, then turn off heat. Carefully remove jars from water when ready to fill them.
Make the Cranberry & Orange Sauce: Heat all ingredients in heavy-bottomed saucepan over low heat with lid on. Cook for 15 minutes, stirring often.
Remove jars from hot water, spoon sauce into hot jars and seal. Sauce will keep for 4 weeks in fridge.
This recipe is part of the Your daring holiday menu collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
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