This recipe was featured in a Vegan Thanksgiving Menu.
- 1 1/2 cups fresh cranberries, rinsed *
- 1/2 cup pure maple syrup
- 1/4 teaspoon sea salt
- 1 teaspoon balsamic vinegar (optional)
In a pot on medium-high heat, combine ingredients and bring mixture to a boil, stirring occasionally.
Once boiling, reduce heat to simmer for 10-15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat is sauce is sticking or is simmering too rapidly.)
Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled.
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