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Cranberry & Orange Sauce

Makes 13 oz | Ready in 25 minutes


    Festive Nut Roast Wreath

    An essential condiment to spruce up your Christmas meal.


    Fine, then

    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!).


    Cranberry & Orange Sauce


    • 3 cups fresh cranberries
    • 1 tsp grated fresh ginger
    • 1 small cinnamon stick
    • 1 Braeburn apple, grated
    • 3/4 cup vegan sugar (see “Fine, then”)
    • 1 cup fresh orange juice


    Per serving:

    • calories72
    • protein3g
    • fat1g
    • carbs19g
      • sugar16g
      • fiber2g
    • sodium9mg



    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.


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    This recipe is part of the Your daring holiday menu collection.



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