Fig Cranberry Sauce
This easy recipe for a vegan and gluten-free cranberry sauce is
made with dried figs, ginger and fresh rosemary.
§ Prep
Time: 5 minutes
§ Cook
Time: 10 minutes
§ Total
Time: 15 minutes
§ Yield: Serves
8-10
Ingredients
§ 1 (12
ounce) bag cranberries (thawed if previously frozen)
§ 1 cup
dried black mission figs, sliced in half and any woody stems removed
§ 1/2 cup
cranberry juice
§ 1/3 cup
sugar
§ 2
tablespoons vegan balsamic vinegar
§ 1
tablespoon peeled and grated fresh ginger
§ 1 sprig
(4 to 5 inches in length) fresh rosemary
Instructions
1.
Place all of the ingredients into a medium heavy-bottom
saucepan. Place the saucepan over medium-high heat and bring the mixture to a
boil. Reduce the heat to maintain a simmer and cook the sauce, stirring
frequently, until it’s thickened and almost all of the cranberries have burst
open, about 8 minutes.
2.
Remove the saucepan from the heat and allow the cranberry sauce
to cool slightly, then carefully remove and discard the rosemary sprig.
Transfer the cranberry sauce to a clean container and place it in your
refrigerator to chill before serving.
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