You are currently browsing the daily archive for October 20, 2012.

This recipe is so simple.  It only takes about 20 minutes from start to finish, but it will stock your freezer with the pucker-up goodness of cranberries for the entire fall/winter season.  This makes a tangy sauce that is just a little bit sweet.  If you need it sweeter, just double the amount of sugar.  Taste it when it’s almost done.  Don’t burn yourself!

In a large saucepan on medium heat, combine:

15 oz rinsed cranberries
14 oz can crushed pineapple
1/4 C evaporated cane juice (vegan sugar)
1/4 t allspice

It will be ready once all the berries burst.  About 15 minutes.
Portion the sauce in 1/2 cup jars and freeze.  That’s it!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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