Maple Cranberry Sauce

You’ve got your festive holiday dinner table set with a beautiful salad, vegan roast, mashed potatoes, mushroom gravy, red cabbage, roasted vegetables, and desserts waiting in the fridge. But what is missing to make this feast complete? Right, exactly! Cranberry sauce! Nope, this is not your regular, sugary version …. it’s made with maple syrup, and it compliments all the scrumptious holiday flavors oh so well! Remember to freeze some cranberries for when they are out of season 😉

Ingredients:

• One 8-oz (230 g) package cranberries, washed
• 1/2 cup (120 ml) orange juice (freshly squeezed from 1 orange)
• 1/2 cup maple syrup
• 1 -2 tsp orange zest (optional)

Preparation:

Wash orange and grate peel, if you want to use it. Cut it in half, and squeeze out the juice. In a small pot or saucepan bring juice, zest, and maple syrup to a boil, and add cranberries. Stir, close lid, and simmer for about 10 minutes until cranberries pop. That’s it! The sauce will thicken by itself after a few minutes, and you can heat it up again when needed.

Notes:

• Leftovers, if any, can be enjoyed with vegan yogurt, chia pudding, or frozen for the next feast! Cranberry sauce also keeps well in the fridge for quite a while.
• Great to make ahead!