Cranberry-Pecan Sauce

This is possibly the most delicious cranberry sauce out there.

What You Need:

  • 1/2 cup pecan halves
  • 1/2 cup Madeira
  • 1/2 to 3/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 3 cups cranberries, fresh or frozen
  • pinch of salt

What You Do:

  1. Preheat oven to 350 degrees. Spread the pecans on a baking sheet and toast for 8 to 10 minutes, or until fragrant. Remove, let cool for a few minutes, and roughly chop by hand.
  2. In a medium saucepan, combine the madeira, maple syrup, cinnamon, cranberries, and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over. Uncover and cook at a rapid simmer for 15 to 20 minutes, stirring every so often, until the cranberries have burst and the liquid has reduced enough to become saucy.
  3. Stir in the pecans and pour into a bowl. Refrigerate until cool. Serve cold or at room temperature.

Myra Kornfeld is author of The Voluptuous Vegan

 Comments

More Recipes

Grilled S’mores with Strawberries and Bananas

Nothing says summer quite like vegan s’mores around the campfire.
Read More »

Sweet Cashew Spread

With its slight hint of cinnamon, we know you’ll be sweet on this versatile cashew spread.
Read More »

Grilled Vegetable Pizza

Celebrate the warm days of summer with perfectly grilled veggie pizza.
Read More »

Peanut Noodle Salad

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.
Read More »

Seasonal Berry Cobbler

This stunning, summer treat is the perfect dessert for Fourth of July cookouts and picnics, and pairs perfectly with a dollop of Vanilla Bean Whipped Crème.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »