Shop Ingredients
How this works
Servings: 8
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!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
Comments