Author Bio
Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks...
Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Dreena has appeared on television and radio and is a contributor for sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM. She has written for Yoga Journal, VegNews, alive magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog. Join Dreena’s community, at Plant Powered Kitchen. Read more about Dreena Burton
Read More
You’ll never buy another store-brand cranberry sauce after you’ve tasted this one – and, it’s a breeze to make!
Traditional Cranberry Sauce
Makes about 1 cup
INGREDIENTS:
- 1½ cups fresh cranberries, rinsed (see note)
- ½ cup pure maple syrup
- ¼ tsp sea salt
- 1 tsp balsamic vinegar (optional)
PREPARATION:
- 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.
Note: Frozen cranberries can also be used; just continue simmering until cranberries break down into entire mixture thickens and becomes deeper in color.
Comments: