This recipe was very impromptu. When Jasmine saw leftover cranberries in the kitchen, all of a sudden she placed them in a pot with filtered water, pomegranate, coconut sugar, orange juice, and cinnamon sticks. She then simmered it while we were cooking away in the kitchen, strained it, adjusted its flavor, and voila! She called it cider. This cider is quite nice–very mild and lovely, and not too sweet. It actually tastes like a very pleasant and delicious tea to me. Thanks to Jasmine‘s resourcefulness, we enjoyed a festive beverage at our Thanksgiving feast as well as an intoxicating holiday aroma.
It can be served cold or warm, and if you wish to spike it up or make it bubbly, add some kombucha or champagne to your glass. We served the cider in my new holiday wine glasses, which adorned the table quite nicely.
Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!
Photo credit: Jasmine Briones
Please make sure to tag us on Instagram: @yvonne_deliciously_vegan @sweetsimplevegan Twitter: @yvonnemrod @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes! We would love to see your photos and Thanksgiving feasts!
Cranberry and Pomegranate Cider
Cook Time:1 hour 10 minutes
Diet: V, GF, DF, SF, NF
By: Jasmine Briones / Sweet Simple Vegan
8 cups filtered water
2 cups fresh cranberries
1 whole pomegranate (seeds only)
2-4 Tbsp coconut sugar (to taste)
2 Tbsp orange juice
2 fresh cinnamon sticks
1. Place all of the ingredients except the orange juice into a large pot and bring to a boil.
2. Once boiling, turn the heat to low and cover. Allow it to cook on low for 1 hour.
3. Strain and add in the orange juice. Taste test and adjust sweetness to your liking.Share on Facebook