Growing up, we had those canned cranberries, and don't judge me but I LOVED them. I still do actually. They are vegan too, so if you're not into making cranberry sauce from scratch, totally good to go.
But this just MAKES it. Plus, paired with the Vegan Roast, it's drool worthy.
Tart-Sweet-Sprankle of Mint. MMMMM.
Plus, you can use this on the Vegan Yeast Rolls too, or really anything else your heart desires.
1 Large apple, peeled and chopped/diced (You can really use any kind of apple you want but personally, I like to choose a sweet red apple to balance out the tartness of the cranberries)
12oz. frozen or fresh cranberries (whatever you can get your hands on/is affordable)
1/4 cup agave
3/4 cup orange juice (avoid using anything that has too much added sugar. I like to use high pulp for added nutrients!)
1/3 cup turbinado sugar
1/4 cup filtered water
1 tbsp. finely chopped mint leaves
1/2 tsp. cinnamon
Add water, orange juice, and turbinado sugar to a large saucepan on medium heat.
Add cranberries (if frozen, dont worry about thawing), and bring to a low boil. You will know when they are done when they start bursting, and their juices are coming out!
When the cranberries are almost completely "juiced" or cooked, add the apple, agave, cinnamon, and mint and cook for about 5-6 minutes until thick. Adjust sweetness if necessary.
Remove from heat, and BAM. You're in cranberry sauce business!
I hope you like this recipe as much as I do. Perfect for anytime of year, but certainly can dress up any holiday feast.
Let me know what you think in the comments below! Take a picture and tag me on social media @newmoonwellbeing.
Love you and Happy Holidays.