gluten-free · soy-free · nut-free

Cranberry sauce is a Thanksgiving staple, but how many times have you avoided it because it’s just too sickly sweet?

This version is naturally sweetened only with agave syrup and orange juice. The key is to get the right balance between sweetness and the natural sourness of the cranberries, and we think this recipe hits that balance perfectly. It’s a little sweet, but you can still taste the natural tartness of the cranberries, all while tasting a lovely hum of orange and cinnamon in the background.

Ready to update grandma’s recipe? Let’s go.

Scroll down for the recipe and video ↓

  

 

AGAVE

Agave syrup comes from the agave plant, the same plant used to make tequila. The juice is extracted and is then heated to concentrate the sugars into a thick syrup. It’s been used as a sweetener in Mexico for thousands of years. It can be used as a honey alternative in vegan cooking since its texture is very similar.

While maple syrup is our go-to sweetener for almost everything we make, sometimes you need to sweeten something and not have it taste like maple. That’s when agave comes in; it lends a syrupy sweetness without adding a strong flavor like maple syrup does.

 

THE PERFECT ACCOMPANIMENT TO ANY THANKSGIVING FEAST

Although originally served at Thanksgiving to cut through all that heavy food (ahem, turkey), cranberry sauce is a great condiment to have on any Thanksgiving table, even a fully-vegan one. The tartness helps to offset fatty entrees and deep flavors like that of roasted vegetables and smoky tempeh.

This recipe would work perfectly with any of these vegan Thanksgiving dishes: Stuffed Bell Peppers, Steamed Green Beans, Chiles en Nogada, Red Wine Glazed Yams, Vegan Shepherd’s Pie, and Roasted Brussel Sprouts.

Watch the recipe video here:

No-Cane-Sugar Cranberry Sauce

Makes 4 cups (846g)

2 cups | 200g fresh or frozen cranberries

1 cup | 200ml freshly-squeezed orange juice (about 2 oranges)

3/4 cup | 180ml agave syrup

Peel of 1/2 an orange

1/4 tsp | 5g ground cinnamon

1 cup | 200ml water

pinch sea salt

1. Place all ingredients in a medium pot over medium flame. Cover and cook for 30 minutes until it thickens.

2. Lower the heat and use a potato masher or an immersion blender to roughly mash the cranberries. The texture should be thick and glossy. Remove from heat and set aside. Serve at room temperature or chilled. Store in the fridge for up to 7 days.

  

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