I grew up on the cranberry sauce from a can that plopped out on the plate still in can form, but we can do much better with this recipe in our holiday recipe series .
It isn’t just good for your Thanksgiving seitan roast or tofurky. I love it atop roasted butternut squash or potatoes, and it is a great topping for a vegan toasted cheese sandwich.
Cranberry Cherry Sauce
1 bag of fresh cranberries
1 cup tart dried cherries (I use the tart Montmorency cherries from Trader Joe’s.)
1/2 cup fresh squeezed orange juice or more depending on how thick you want your sauce to be.
1/2 cup sugar
Place all ingredients in a saucepan, and bring to a boil. Turn the heat down to simmer, and cook, stirring occasionally until the sauce has thickened. It only takes about twenty minutes! This may be served warm or cold.