Tuesday, November 2, 2010
Vegan MoFo Day 2: Cranberry Sauce
What goes better with Seitan Turkey than Cranberry sauce? Ok, gravy. I'll do gravy another day. But Cranberry Sauce?? Mmmm. I almost like it better the next day on bread with Vegenaise and Seitan. Just like Mama used to make! Except without the dead bird. And whipped egg yolks with oil. Ew.
Cranberry sauce is really easy to make. I've never seen a canned cranberry sauce that wasn't vegan, but it's still worth it to make your own! This is a fancy version that I think I stole from Alton Brown with citrus juice and zest and little bits of apple. It is worth the extra effort for the depth of flavor!
1 12oz bag cranberries
1 cup water
1 3/4 cup sugar
1 apple, peeled, cored and diced small (cranberry sized)
1 orange, juiced and zested (zest first! It's hard to zest once you've juiced)
1 lemon, juiced and zested (see above)
1. In a large pot, cook the cranberries, water, and sugar together until the berries pop
2. Add the apples, zest and juices and cook for another 15 minutes
3. Allow to cool - refrigerate for a day to let it set up. (Cranberries have tons of pectin, so do apples, so it gels up well!)
See? Easy. The hardest part about that was not zesting your fingers. If you want it even fancier, toss in a cinnamon stick and sub out some juice (or wine? champagne?) for all or part of the water.