Cranberry Sauce with a Kick
Fresh cranberry sauce is so easy to make that you never need to buy canned. Never! I like to make this alongside a Tofurky and gravy for a really easy dinner (if you start the cranberries right as you put in the Tofurky, they will be cooled and ready to serve when it is out of the oven). This would also go well with the unturkey seitan roast as part of a traditional Thanksgiving feast.
I'm pretty obsessed with cranberry sauce and have been searching for ideas for what else to do with this so that I don't have to say goodbye after the holidays. Some of my favorite ideas so far:
1. The real obvious one - make a Thanksgiving-like feast whenever you want.
2. Make a cranberry vodka with the juices from the sauce (with vodkas and seltzer water).
3. Mix into pancake batter.
4. Over (soy) ice cream.
5. Bake into muffins.
2 cups whole cranberries
1/2 cup water
1/2 cup sugar
3 tablespoons cognac
1 cinnamon stick
handful of fresh blueberries
1. Bring water, cognac, and sugar to a boil
2. Stir in cranberries, cinnamon, and blueberries
3. Simmer for 10 minutes
4. Let cool at room temperature and then refrigerate until ready to serve