Vegan Recipes
Vegan Fresh Cranberry Sauce
![Vegan Fresh Cranberry Sauce](https://feedod.net/wp-content/uploads/Vegan-Fresh-Cranberry-Sauce-min-776x470.png)
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:
- 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.
- If the cranberries are decomposing at various speeds, that’s acceptable.
- While some would pop, others would remain whole.
- Take the cranberries off the stove.
- Add the shredded orange, chopped apples, and orange essence.
- Toss to blend. Cooling it will cause it to thicken.
- Store in the fridge unless ready to serve.
- 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.
- Don’t defrost frozen blackberries before using them.
- It doesn’t work, so attempt to replace coconut sugar with maple syrup or date syrup. It is ineffective.
- Try the recipe with berries like blueberries, rhubarb, or raspberries if you’re not a fan of cranberries.
- Keep the cookies cold in a jar with a lid.
- 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.