Two years in a row now we have made this very tart cranberry sauce recipe from Alicia Silverstone’s The Kind Diet Cookbook. We got The Kind Diet Cookbook about three years ago and really enjoy the entire cookbook. There is a lot of information for vegans on health and how to step away from the processed vegan options on the market. Sure, there are some packaged items but for the most part Silverstone does a wonderful job at bringing new ideas to the table that are healthy for the mind and body.
We love this cranberry sauce because it is tart; it’s not that creepy canned variety that my husband’s family serves at Thanksgiving. Does that stuff creep anyone else out? I mean, when you finally get it out of the can, it stays in a circular form and just bounces around on the plate. Yikes! Just thinking about it gives me the shivers. Nope, only the real stuff on our table. Plus, I like the bitter taste in conjunction with the sweet side dishes on my plate. It goes along well with Tofurky and stuffing too! Yum!
At first when I was writing this review I wasn’t going to give you the recipe since it is in a cookbook that is still for sale in stores. Thankfully Alicia Silverstone put the recipe on her site this year again so that people can test out her cooking skills. So, here’s the recipe with the link to the original where I got the recipe on The Kind Diet Website.
4 cups raw cranberries 1/2 cup maple syrup Juice from 1 orange (I add the zest from the orange too, optional) 1. Rinse and clean berries well. 2. Transfer to a large saucepan, and add the syrup, orange juice, and 1/4 cup of water. 3. Bring to a boil, reduce the heat, cover, and boil gently until the berries pop, about 10 minutes. 4. Chill for 1 hour before serving.