Cranberry sauce enhances all the veggies on the thanksgiving plate. Think of it like a marmalade. Serranos are one of my favorite peppers. You don’t have to add the serrano. I seed the pepper, but if you want it spicy add some of the seeds for heat. Or try a tablespoon of grated fresh ginger.
SPICY CRANBERRY SAUCE
4 C cranberries, fresh
1 1/2 C orange juice, fresh
1 serrano pepper, seeded & minced
1/2 C agave syrup
1 tsp. arrowroot
1 Tbsp. water
Yield: 12 servings
Directions:
Wash the cranberries in a colander. Put cranberries, OJ, minced serrano, and agave into a pot. Bring to a boil and let the berries pop. Stir while berries pop for about 10 minutes. In a separate bowl, stir the arrowroot in water. Add arrowroot into pot, stir, and then turn off the heat. The cranberry sauce is thick when cold, but not when it’s hot. It’s great either way.
I suggest to cook the sauce the day before eating to lighten the work load.
Here is my Thanksgiving Sweet Potatoes recipe.
Happy Thanksgiving and Happy Vegan!
Recipe from blog of melissacrismon.com
© 2023 Melissa Crismon
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