As far as I know, I invented this tasty cranberry sauce, which takes just a few minutes to put together and about fifteen minutes on the stove.
Gingered Apple Cranberry Sauce
8 oz. fresh cranberries
6 fl. ounces frozen apple juice concentrate (half a can)
1 teaspoon freshly grated ginger
1 teaspoon orange zest
1 cinnamon stick (or a couple dashes of ground cinnamon)
Place all the ingredients in a saucepan and bring to a simmer. Simmer until the cranberries break down, about ten or fifteen minutes. If the sauce is too tart for your liking, try adding sugar a tablespoon at a time until it’s sweet enough. Store in the fridge until Thanksgiving dinner, then enjoy!
Some of you are opting for a free-range bird while others are looking forward to enjoying a slice of Tofurky. Maybe you’re skipping any semblance of a turkey and are going for grass fed roast beef or veggie stir fry. And will your baby be dining on breast milk or pureed pumpkin? (Or both?)
This recipe has changed my life. Before it, I thought that pie crust was one of those incredibly complicated domestic feats that only Martha Stewart disciples should attempt. Based on my chewy crusts and flour encrusted counters, I was right.
After several pie crust fiascos, I resolved to chuck those pre-made crusts into my cart while feeling pangs of environmental and economic guilt. Still, there was no way I had the time or expertise to pull off a perfect crust.
Then a friend introduced me to this recipe that cannot be fouled up. (Believe me, I have tried!) You can’t overwork, over-mix, or over shape this hearty dough. And although it is incredibly simple, it tastes decadently complicated. Also, it just happens to be vegan!