Name: Vegan Cranberry Apricot Sauce with Crystallized Ginger
Ingredients: 10 ounces frozen cranberries or 3 cups fresh; ½ cup chopped dried apricots; ½ teaspoon orange zest; ½ cup freshly squeezed orange juice; ½ cup water; ¼ cup diced crystallized ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground cardamom; ⅛ teaspoon ground nutmeg; 1 tablespoon maple syrup, or to taste, optional; ¼ teaspoon crushed red pepper flakes, optional

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Vegan Cranberry Apricot Sauce with Crystallized Ginger

Serve this sweet and tart sauce to your sweetheart and other loved ones at any holiday meal.

Course: Side Dish

Keyword: apricot, carrot-top sauce, christmas, cranberry, cranberry sauce, crystallized ginger, holiday, thanksgiving, vegan, vegetarian

Servings:

Author: Mark Reinfeld, The Doctor & the Chef

Ingredients

10 ounces frozen cranberries or 3 cups fresh
½ cup chopped dried apricots
½ teaspoon orange zest
½ cup freshly squeezed orange juice
½ cup water
¼ cup diced crystallized ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
1 tablespoon maple syrup, or to taste, optional
¼ teaspoon crushed red pepper flakes, optional

Instructions

Place cranberries in a small pot over medium high heat. Cook for 5 minutes, stirring frequently.
Add the remaining ingredients and cook for an additional 15 minutes, stirring frequently. All of the cranberries should be broken apart. Add small amounts of additional water to create desired consistency. Serve warm or at room temperature.
Serve alongside a Vegan Pecan Sage Holiday Loaf.

Notes

Recipe Courtesy of Da Capo Lifelong Press and Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef (www.doctorandchef.com).

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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