I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
So, believe it or not, I had never tried a Cranberry Glaze (or sauce) prior to this series with Yvonne. My family just never serves it. My mother’s side is of filipino decent, and my father’s side is of ecuadorian decent. My family on both sides never once served any sort of dish. AND the only cranberry sauce I have ever seen was the gelatinous “sauce” that comes out of a can. It did not appeal to me at all and I think that is why I have never been inclined to make it during the holidays.
Well, have no fear, My Eclectic Kitchen is here! Yvonne has a cranberry sauce recipe from her app that she tweaked a bit to come up with this glorious recipe. I was eating it my the spoonful, and she thought I was insane haha. It is so good! Instead of using all refined sugar for the recipe, she used dates, mmmm.
Do any of you enjoy a Cranberry Glaze (or sauce) during your annual holiday celebration? I’d love to hear how it is served! We served our with a Vegan “Meat” Loaf, which is a recipe coming soon to this series 😉
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!Print
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 8-10
- Category: Side
- Cuisine: Vegan
- 1 1/2 pounds (or 5 cups) fresh cranberries, washed and dried
- 2 cups filtered water
- 3/4 cup medjool dates, pitted
- ½ cup coconut sugar
- 3/4 tsp ground allspice
- 1/2 + 1/8 tsp ground cinnamon
- 1/4 + 1/8 tsp ground nutmeg
1 small orange:
- ½ tsp orange zest
- 4 Tbsp orange juice
- If your dates are too hard, soak them overnight in filtered water.
- Add the filtered water and dates into a high-powered blender and blend until smooth. If it’s a little chunky, that’s fine.
- Wash and dry the cranberries.
- In a medium saucepot, combine the coconut sugar, date/water mixture, and cranberries. Mix.
- Over medium heat, bring the mixture to a boil and then reduce to a simmer. Add the cinnamon, allspice, and nutmeg. Stir to combine and simmer for about 7-9 minutes. You will notice that some cranberries will remain whole and some will burst.
- Add orange zest and juice. Taste and add zest and juice to taste.
- Cool. Blend half of the sauce. Add the blended mixture back to the pot, mix it well, store in a glass container and chill to thicken. As the mixture chills, the natural pectins in the fruit will thicken the sauce/glaze.
- Serve chilled and enjoy!
Best made a day or a few hours in advance.
A big thank you goes to my friend and vegan chef Yvonne Ardestani for collaborating with me to create a 2014 Vegan Gluten-free Thanksgiving Menu.
If you want to learn more about Yvonne and where to find her, you can read my interview with her here.