Easy Cranberry-Orange Sauce for Your Vegan Thanksgiving Feast

Today I wanted to share one of my favorite recipes from Blend It Up ~ it happens to be perfect for Thanksgiving and a perfect way to let you all know that the e-book is on sale this week. If you’ve been thinking about buying a copy but haven’t gotten around to it, now is the time – it will be 20% off from now through next Tuesday Dec. 1. Get it today!

And I also realized that I never announced the winner of my giveaway of Cook The Pantry ~ a copy of Robin’s book will be going out to Lydia Claire. Congratulations!

And now on to the recipe. One of the best things about hosting any holiday meal is that the cooking begins early in the day (if not the day before), and there are so many great smells all day long. The stuffing, the desserts, the roasted veggies, the cinnamony-orange cranberry sauce, and so much more. Yum! I hope all of my US friends have a fabulous day with family, friends and fantastic vegan food!

This sweet-tart citrusy sauce is so easy to make, and so much better than the stuff that comes in a can…

Cranberry Orange Sauce

• 8 oz. fresh cranberries
• 1 orange (juice & zest)
• 2-4 tablespoons agave (or coconut sugar)
• ½ teaspoon cinnamon (or 1 cinnamon stick)

Blend all of the ingredients together in a food processor until coarsely blended. If you’re using a cinnamon stick, grate a little into the mixture. This makes a nice raw cranberry sauce.

For a cooked variation, combine all ingredients in a medium saucepan and cook over low heat until the cranberries have popped and it begins to thicken, about 15 minutes.