Gaz Oakley
An essential condiment to spruce up your Christmas meal.
Fine, then
The original version of this recipe calls for caster sugar, a finely ground sugar that’s not as common in the United States as it is in the UK. You can make your own by tossing your fave vegan granulated sugar in a blender and pulsing until it’s a finer texture (but not powdered!).
Cranberry & Orange Sauce
Ingredients
- 3 cups fresh cranberries
- 1 tsp grated fresh ginger
- 1 small cinnamon stick
- 1 Braeburn apple, grated
- 3/4 cup vegan sugar (see “Fine, then”)
- 1 cup fresh orange juice
Nutrition
Per serving:
- calories72
- protein3g
- fat1g
- carbs19g
- sugar16g
- fiber2g
- sodium9mg
Directions
01
Sterilize some jars: Place glass jars in large saucepan filled with cold water. Bring to a simmer over medium heat. Simmer for 3 minutes, then turn off heat. Carefully remove jars from water when ready to fill them.
Make the Cranberry & Orange Sauce: Heat all ingredients in heavy-bottomed saucepan over low heat with lid on. Cook for 15 minutes, stirring often.
Remove jars from hot water, spoon sauce into hot jars and seal. Sauce will keep for 4 weeks in fridge.
