Cranberry Glaze

_MG_2421Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember! We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

Thanksgiving is such a special holiday.  Every household carries on their own unique family traditions.  Jasmine grew up in an Ecuadorian/Filipino household, where it has been a long-standing tradition for her Ecuadorian grandmother to prepare Thanksgiving dinner. Her grandmother uses a Cuban marinade for the turkey (Jasmine being vegan does not partake, of course) and the rest of the meal consists of Equadorean dishes.  It was not until Jasmine and I joined forces in the kitchen that she had her first taste of cranberry sauce. She loved it so much that she ate it by the spoonful!  I was surprised because I only have about 2 tablespoons at most during my holiday meals.  With my Grandpa Floyd being from the Midwest (Missouri), it has been my family’s tradition to enjoy the standard American Thanksgiving feast.  In my home, cranberry sauce is an essential side dish.  It is a must-have at the dinner table.

With that, I present to you the first of 13 Thanksgiving recipes for you to enjoy.

This is a new and improved Cranberry Glaze. It’s improved because it contains less sugar than my Cranberry Sauce recipe. Cinnamon, all spice, nutmeg, orange juice and orange zest make this sauce very festive and flavorful.  The blended dates make the consistency thicker, easily spreadable, and perfect to top onto a Thanksgiving “Meat”loaf. It also can be served as a side or eaten in a lettuce wrap stuffed with Raw Stuffing and Candied Yams.

To make your holiday a more enjoyable one, I suggest making all of the sides besides the Green Beans with Garlic and Lemon a day in advance.  Spend quality time with your family and just heat and serve (or remove from the fridge) on the actual holiday!

We hope you love it!

 

Photo Credit: Jasmine Briones

 

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

Cranberry Glaze

Servings: 8-10

Time: 30 minutes

 

Ingredients

1 1/2 pounds (or 5 cups) fresh cranberries, washed and dried

3/4 cup medjool dates, pitted

2 cups filtered water

½ cup coconut sugar

1/2 + 1/8 tsp ground cinnamon

3/4 tsp ground allspice

1/4 + 1/8 tsp ground nutmeg

1 small orange:

½ tsp orange zest

4 Tbsp orange juice

 

Directions

Note: Best made a day in advance:

1. If your dates are too hard, soak them overnight in filtered water.

2. Add the filtered water and dates into a high-powered blender and blend until smooth. If it’s a little chunky, that’s fine.

3. Wash and dry the cranberries.

4. In a medium saucepot, combine the coconut sugar, date/water mixture, and cranberries.  Mix.

5. 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.

6. Add orange zest and juice. Taste and add zest and juice to taste.

7. Cool.  Blend half of  mixture.  Add the blended mixture back to the pot, mix it well, store in a glass container and chill to thicken.  As the sauce chills, the natural pectins in the fruit will thicken the sauce/glaze.

8. Serve chilled and enjoy!

 

Share on Facebook

Preparing for Thanksgiving

 

IMG_1394

Up until this year, for every Thanksgiving and Christmas, my family has had the same traditional Thanksgiving feast, including: turkey, turkey gravy, stuffing, candied yams, mashed potatoes, corn, cranberry jelly, buttermilk biscuits, and pumpkin pie with whipped cream– essentially, the standard American Thanksgiving feast.  It has always been this way because of the influence of my Grandpa Floyd, the only grandfather I’ve ever met (my grandmother’s twin’s husband), who grew up in the South and midwest.

When my father arrived in the United States from the Philippines in the 1950s by way of the US Navy, he would often spend time with my Grandpa Floyd and Grandma Rosie in Missouri, at the Missouri State prison, where my Grandpa Floyd performed as warden of the prison.  They actually had a home within the prison.  Anyway, they eventually moved into a house and that’s where my mother learned about Southern cooking, through Grandma Rosie who learned from Grandpa Floyd’s mother.  Who knows how long the traditions had been passed down, but I’m glad my family inherited them. I had loved and was proud of our family’s traditions.

This year is a little bittersweet, though– I’m not going to practice that same Thanksgiving tradition.  This year, I’m spending Thanksgiving with my Iranian-American in-laws, and this year we are vegan and don’t eat gluten.  My brother-in-law is picking up an already made turkey (since they eat meat still) at Whole Foods and I’m making the sides.  Since Peyman and I will not be eating turkey, I’m making a “meat”loaf.  I’ll also be making a potato mash, candied sweet potatoes, persimmon muffins, green beans, mushroom gravy, and instead of having cranberry jelly this year, I’m making cranberry sauce.  With this sauce, I think I’m starting a new family tradition.  As with anything sweet, please remember to eat in moderation!

Here’s my recipe.  I hope you enjoy it!

 

Cranberry Sauce

Time: about 30 minutes

Ingredients

1  1/2 pound fresh cranberries, washed and dried

2 cups coconut palm sugar

1/2 cup filtered water

1/2 + 1/8 tsp ground cinnamon

3/4 tsp ground allspice

1/4 + 1/8 tsp ground nutmeg

1 small orange, zested and juiced

 

Directions

1. Wash and dry cranberries.

IMG_1321

2. In a medium saucepot, combine the coconut sugar, filtered water and cranberries.  Mix.

IMG_1329

3. Over medium heat, bring to a boil, then reduce to a simmer. Add the cinnamon, allspice and nutmeg. Stir to combine and simmer for 7 minutes.  Some cranberries will remain whole and some will burst.

4. Add zest and juice to taste.  Cool and chill to thicken.  As the sauce chills, the natural pectins in the fruit will thicken the sauce.

5. Serve chilled and enjoy!   This can be made a day in advance.

 

cranberry sauce

Share on Facebook