Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
2cupsfresh cranberries
½cuppomegranate juice (pomegranate juice as the only ingredient)
½cupwater
¼cupmaple syrup (or date paste, link in Chef’s Notes)
1cinnamon stick
1inch fresh ginger (peeled and sliced)
¼tspallspice
Directions
1
Add all ingredients to a medium stovetop pot.
2
Bring to a boil then simmer for 10 minutes or until the cranberries are soft (they may start to burst — that’s okay!) and the mixture thickens. Stir occasionally.
3
Taste halfway through for additional flavors, such as more sweetness or allspice.
4
Remove the sauce from the heat and transfer to a heat-safe bowl or glass storage container.
5
Once cool, remove the cinnamon stick and ginger slice. Store in the refrigerator, covered, for 1–2 hours before serving. The sauce will thicken further once it cools.
6
See Chef’s Notes for ideas on how to use!
Chef's Notes
Substitutions In place of pomegranate juice, try orange or pineapple juice for variation.
Sugar-free Use date paste in place of maple syrup.
How to use Use this as a glaze on top of grilled tempeh or tofu.
Make a cranberry sauce smoothie with your favorite fruits and leafy greens.
Storage Store the cranberry sauce in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 30.
Ingredients
2cupsfresh cranberries
½cuppomegranate juice (pomegranate juice as the only ingredient)
½cupwater
¼cupmaple syrup (or date paste, link in Chef’s Notes)
1cinnamon stick
1inch fresh ginger (peeled and sliced)
¼tspallspice
Directions
1
Add all ingredients to a medium stovetop pot.
2
Bring to a boil then simmer for 10 minutes or until the cranberries are soft (they may start to burst — that’s okay!) and the mixture thickens. Stir occasionally.
3
Taste halfway through for additional flavors, such as more sweetness or allspice.
4
Remove the sauce from the heat and transfer to a heat-safe bowl or glass storage container.
5
Once cool, remove the cinnamon stick and ginger slice. Store in the refrigerator, covered, for 1–2 hours before serving. The sauce will thicken further once it cools.
