Ingredients
Directions
Add all ingredients to a medium stovetop pot.
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.
Taste halfway through for additional flavors, such as more sweetness or allspice.
Remove the sauce from the heat and transfer to a heat-safe bowl or glass storage container.
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.
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.
Serve alongside Lentil Quinoa Meatballs.
Spread on top of your favorite veggie burgers.
Add to a grain bowl.
Add to baked goods like bread and muffins.
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
Directions
Add all ingredients to a medium stovetop pot.
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.
Taste halfway through for additional flavors, such as more sweetness or allspice.
Remove the sauce from the heat and transfer to a heat-safe bowl or glass storage container.
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.
See Chef’s Notes for ideas on how to use!