This vegan cranberry sauce is far better than anything you can get in a can. It’s full of color, flavor and texture. Perfect for your holiday dishes.
Squeeze the juice from the half orange and set aside.
Remove the membrane from the inside of the half orange shell and discard.
Dice the orange shell (peel) into small pieces about 1/4 inch by 1/4 inch.
Put the orange shell pieces into a medium sauce pan with the water, bring to a boil and cook for 10 minutes. Drain and leave in the saucepan.
Peel, quarter and core the apple. Cut into small pieces about the size of a cranberry. Place in the saucepan with the cooked orange peels.
Sort the cranberries, discarding any soft or bad ones. You want firm cranberries. Add them to the saucepan with the apples and orange peels.
Add the reserved orange juice, sugar, cinnamon and cloves to the saucepan.
Bring to a boil, reduce heat and simmer. Cover partially.
Simmer gently, stirring occasionally until the sauce is thickened, the apples are tender and the cranberries have burst. About 10 to 15 minutes.
Transfer to a bowl and let cool before serving. Or cover and refrigerate. Best served at room temperature.
Serving size is about 1/2 cup.
Chuck Williams’ Thanksgiving & Christmas