Some like it sweet. Some like it sour. Or, if you’re like me you’ll like it a little bit of both. The tartness of this sauce is balanced by the cinnamon, nutmeg, cloves and clementine juice. Not forgetting the obligatory sugar addition – or any sweetener you fancy, I’ve made with agave before with great success.
The cranberries can be fresh or frozen; in my opinion it really doesn’t make too much difference and given that fresh cranberries can be tough to find near Christmas, I’d keep a stash in the freezer just in case.
I don’t just use this cranberry sauce as a Christmas dinner side. It’s a brilliant addition to festive canapes a la Joy the Baker. And of course I don’t use Brie, instead opting for the best vegan melting cheese on the market……Vegusto! This stuff is almost too good to be true. Melts like a dream, tastes alarmingly like the real thing, as well as being free from artificial flavourings and preservatives.
If you want to get your hands on some for yourself, Vegusto are still taking orders until Tuesday 19th December. Seeing as I will be in Ireland for Christmas I’ll be ordering a selection from plant goodness today to be delivered to my parents address for (excessive) consumption over the Christmas period.
Holiday’s are comin’, Holiday’s are comin’!
1 cup fresh/frozen cranberries
1/4 cup fairtrade granulated sugar
1 cinnamon stick
1/4 tsp freshly grated or ground nutmeg
juice of one clementine
Put all the ingredients in a pan. Bring to boil and simmer for 15-20 minutes until the fruit begins to soften.
Gently press the cranberries with a spatula leaving some cranberries whole if you wish – my preference.
Allow to cool before transferring to a tupperware container. Chill overnight. Will keep for at least a week, covered, in the refrigerator.