Cranberries are one of my favorite fruits. Blame it on growing up in Wisconsin, or maybe their tart and tangy nature, or beautiful ruby color. Whatever the case may be, I love cranberries!
I created this sauce to go over my Vegan Pumpkin Cheesecake, but it would also work as part of your Thanksgiving feast. Traditional cranberry sauce uses loads of cane sugar. This one doesn't. I use either coconut nectar or raw agave nectar to give it a little sweetness. Serve it warm or cold, either way it is sure to please. When it is cold I like to use it as a jam to spread over toasted Hemp Bread. Mmmm, so delicious!
Update: This is a cane sugar-free sauce. It still needs quite a bit of sweetener to make it palatable and not overly tart. The sauce is still not very sweet even with this amount. There are infinite ways to make cranberry sauce. Some suggestions include adding diced pears or apples, increasing the orange juice and decreasing the sweetener, or using coconut sugar. Please read the comments below for all of the suggestions. Be creative here and try what works for you. If you come up with something great then leave your recipe in the comments section below. Enjoy!
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