CRANBERRY SAUCE

I created this recipe at my mother’s farm in Vermont almost two decades ago, and my family has enjoyed it every since. The fresh cranberries are infused with orange rind, cinnamon and ginger, and the aromas in your kitchen while the sauce cooks are pretty divine.

This sauce pairs perfectly with a traditional Thanksgiving or Christmas dinner, as well as plant-based holiday menus. I hope this recipe becomes part of your holiday traditions, too.

Makes 6 servings

1 (12 oz) package fresh cranberries
Grated rind of 1 orange
3/4 cup coconut palm crystals and raw turbinado sugar (I do half and
half)
Juice of 1/2 large orange
1 teapsoon ground cinnamon
1 teaspoon ground ginger

In a medium sauce pan add the cranberries, 3/4 cup water, sugar, orange rind, orange juice and spices. Bring to a boil over medium-high heat and stir occasionally until the cranberries are at the desired texture. If the sauce is too thin for your taste, drain a little through a mesh colander, but save the juice in case it thickens too much. I find that I do not need to drain the sauce as it will thicken nicely on its own in the
fridge. This recipe can be made two days ahead and kept in the fridge in a covered glass container.