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Ingredients
-2 bags fresh cranberries (approximately 6 cups?) -2 cups water -1 cup vegan sugar* (ie. raw/unrefined/coconut sugar) -1/2 cup chopped pecans -zest of 1 orange -1/2 tsp almond extract -pumpkin pie spice (or a mixture of mostly cinnamon with some allspice, nutmeg, and a dash of cloves) -a few cinnamon sticks -2 TBS maple syrup *Isn't all sugar vegan? Well actually if you live in the United States, the pure white sugar we are so familiar with is filtered with bone char, a by-product of animal slaughter. Therefore, many vegans avoid refined sugar and opt for other alternatives (See here: https://ordinaryvegan.net/vegansugar). I personally am not strictly avoiding refined sugar at this time, as I am a college student and unfortunately unrefined added sugars are in almost every processed food, but I have decided to omit refined sugars from this blog as courtesy to other, stricter vegans. In the future I hope I will reach a point where I can sustainably avoid these products myself. |
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Directions
Heat water, sugar, and maple syrup in a large saucepan on high, until boiling. Add the fresh cranberries, and continue to cook on high/medium high until they pop. Lower the heat to simmer and add pecans, cinnamon sticks, almond extract, and spices (about a full tablespoon of the pumpkin pie spice / homemade spice mixture, or more or less to taste. I don't usually measure spices but I like my food well-seasoned). Simmer until thick & reduced, about 15 minutes. Enjoy!
Heat water, sugar, and maple syrup in a large saucepan on high, until boiling. Add the fresh cranberries, and continue to cook on high/medium high until they pop. Lower the heat to simmer and add pecans, cinnamon sticks, almond extract, and spices (about a full tablespoon of the pumpkin pie spice / homemade spice mixture, or more or less to taste. I don't usually measure spices but I like my food well-seasoned). Simmer until thick & reduced, about 15 minutes. Enjoy!
