We’re just a few weeks away from Thanksgiving, and for me, that means it’s time to start planning the menu and deciding which recipes from last year I’m keeping … and which ones I’m replacing with something new. And let me just say that, if you’ve been relying on canned cranberry sauce, this year is definitely the right time to try a new recipe.
This vegan cranberry sauce recipe comes from our affiliate partners at Grokker, and I just love how flavorful it is with the OJ and dates and spices. Yes, that means it might take just a little longer to make than opening up a can and dumping out that cylinder of jelly, but trust me, it’ll be worth it!
Vegan Cranberry Sauce Recipe
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Cook time:
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Serves: 2 cups
- 12 ounces fresh or frozen cranberries
- ¾ cup fresh orange juice (substitute: apple juice or pear juice)
- 1/3 cup coconut sugar (substitute: brown sugar)
- 2 fresh persimmons (substitute: pears), cut into ½ cubes
- 6 Medjool dates, pitted and chopped
- 1½ teaspoon ground cardamom
- 1½ teaspoon cinnamon
- Place the cranberries in a large pot over medium-high heat. Add orange juice and coconut sugar, stir, then add persimmons and fresh Medjool dates without the pits. Stir continuously until it comes to a boil. Once it has begun to boil, turn down the heat to a high simmer and continue to stir.
- Add cardamom, cinnamon, fresh ginger root (optional), and candy ginger (optional).
- Keep stirring while lowering the heat until the persimmons are completely broken down. You can add water if you feel it is too thick.
- Pour into your serving dish and you're ready to serve
What’s the side dish you look forward to most on Thanksgiving? —Kristen
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