Mmmmm… Thanksgiving is coming up!
I’m personally not the biggest Thanksgiving fan. Why? Well, turkey isn’t my favorite food, and stuffing, mashed potatoes, and gravy don’t sound super appetizing. Give me all the football and give it to me NOW.
I love Thanksgiving football. There is something so special about it (well, besides watching the Lions lose, of course 😉 ), and nothing sounds better to me than curling up on the couch all day to watch the games. The tradition of it’s so strong, and even if I can’t stand the Cowboys, watching them play each year excites me. I’m really glad my family does Thanksgiving lunch, because if I had to skip the night game for dinner I’d be pretty upset.
With Thanksgiving comes cranberry sauce- DUH. I wasn’t the biggest cranberry sauce fan until I made this version. I don’t know what it is about this one that makes it so much better than all the other ones I’ve had, but it doesn’t matter- this sauce is the bomb.
I’ve also realized how much I say “the bomb”- strange force of habit, sorry.
Anyways, this sauce is THREE INGREDIENTS, VEGAN, and delicious. Most store bought sauces are filled with unnecessary sugars, extra oils, and pretty much anything that makes it cheap to sell. Well, not this one. It’s filled with natural sweetness and flavor, and the agave is there to help it form a better sauce consistency. I know I’m making it for Thanksgiving this year, and you should too!
- 2 cups cranberries (fresh or frozen)
- ½ cup sugar
- ¼ cup agave
- 2 tbsp water
- Pour the cranberries in a pot and set to a medium heat on the stove.
- Once they are staring to melt, add in the agave, syrup, and water. Stir continuously for 20 minutes.
- After 20 minutes, bring to a lower heat and stir occasionally for about 15 minutes.
- Once done, let cool before serving. Enjoy!
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