For Thanksgiving, don’t forget to include beverages on your menu! Since I don’t drink alcohol, I opted to create a seasonal virgin cider to enjoy and share with my family.
This recipe is a perfect balance of tart and sweet, and the hint of cinnamon and orange are what bring it all together. It tastes like a tea, and can be served warm or cold (if you chill it before serving), plus it is so easy to make!
This Virgin Cranberry Pomegranate Cider was very impromptu! Yvonne and I had some leftover cranberries in the kitchen, so I worked my magic and came up with this simple recipe. I threw everything in a pot and had this cook as we prepared our other dishes in our Sweet Eclectic Kitchen Thanksgiving Series. This even can be used as a potpourri! It fills the house with beautiful scents that scream FALL and it definitely put me in the mood for some Thanksgiving cooking.
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!
A big thank you goes Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
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!
- 8 cups water
- 2 cups fresh cranberries
- 1 whole pomegranate (seeds only)
- 2-4 tbs coconut sugar (to taste)
- 2 tbsp orange juice
- 2 fresh cinnamon sticks
- Place all of the ingredients except the orange juice into a large pot and bring to a boil.
- Once boiling, turn the heat to low and cover. Allow it to cook on low for 1 hour.
- Strain and add in the orange juice. Taste test and adjust sweetness to your liking.
- Serve warm or chill in the fridge before serving if desired cold.