Vegan Fresh Cranberry Sauce

The vegan fresh cranberry sauce is the perfect recipe for cold weather. Furthermore, these brownies melt in your mouth, packed with juicy cranberries, and converted into a plant-based dessert.

Ingredients:

• Maple syrup: 3/4 cup.
• Salt.
• Cranberries: 4 cups.
• Orange zest: 1 orange.
• Apple: 1.

Instructions:

1. Cranberries, syrup made from maple syrup, and a dash of salt should be cooked in a pot over a moderate flame for about 8 minutes, up to the point the cranberries start to explode.
2. If the cranberries are decomposing at various speeds, that’s acceptable.
3. While some would pop, others would remain whole.
4. Take the cranberries off the stove.
5. Add the shredded orange, chopped apples, and orange essence.
6. Toss to blend. Cooling it will cause it to thicken.
7. Store in the fridge unless ready to serve.
8. Any adhering is avoided when using a silicone pan. Alternatively, use a parchment roll to line the pan so that the bars come out of it with ease.
9. Don’t defrost frozen blackberries before using them.
10. It doesn’t work, so attempt to replace coconut sugar with maple syrup or date syrup. It is ineffective.
11. Try the recipe with berries like blueberries, rhubarb, or raspberries if you’re not a fan of cranberries.
12. Keep the cookies cold in a jar with a lid.
13. You can freeze cooked cranberry bars for as long as three months.

Notes:

• In roasting, vegan yogurt frequently takes the place of vegan butter.
• You can make these vegan cranberry cakes with any type of flour.
• In recipes, use praline extract, cinnamon, or nut-flavored liqueur in place of almond extract. Puree apple puree instead of applesauce. Or use the puree of pumpkin or mashed bananas in its place.
• But if you do use these alternatives, there might be a faint flavor from apple or banana.
• As an alternative to using fresh cranberries, utilize frozen ones; however, do not boil them before mixing them into the batter.

Nutritional facts:

Carbohydrates: 33 g.

Sodium: 41 mg.

Protein: 2 g.

Calories: 137 kcal.

Iron: 1 mg.

Saturated fat: 0.04 g.

Potassium: 41 mg.