Can you believe Thanksgiving is almost a month away?!  It’s my favorite holiday!! This year, I’ll be hosting my first ever vegan Thanksgiving! I’m so excited!  I have some recipes I’ve made over the years that are already vegan, but there are some new ones I need to experiment with.  I’m starting now, in hope they’ll be all set for the holiday.  And, I figured I’d share my good recipes here so that others can have some new holiday dishes to try out as well!

This is my homemade cranberry! I adapted it from a recipe years ago, and have tweaked it to make it my own.  It’s usually a big hit at Thanksgiving, by everyone, so I had to share it first.  This sauce is sweetened with maple syrup instead of sugar, for a healthier option. Along with the orange juice is cinnamon and nutmeg, which are the perfect fall spices!

Without further ado, here is how to make them!

Rinse the cranberries. Discard any mushy or under-ripe berries and stems.

Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, cinnamon and nutmeg.

Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes.

Taste for sweetness. If it’s too tart, add more syrup – a tablespoon at a time – until the sauce tastes sweet enough for you.

Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months. Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.