The only reason cranberry sauce can be tricky is that most recipes in cookbooks feed a dozen people or more. Luckily I spotted this little gem that makes just enough to serve 2. Try it tonight as a side dish, or even as a compote for dessert, and make it again on Thanksgiving in larger quantities to feed a crowd. I liked it alongside slices of vegan smoked turkey. Since cranberries normally come sold in 12-ounce packages, you can refrigerate whatever doesn't get used in this recipe for up to 1 month, or freeze up to 9 months.
- 1/3 cup fresh cranberries
- 3 tablespoons water
- 2 peeled and coarsely chopped Bartlett pears
- 1 tablespoon vegan sugar
- 1/4 teaspoon grated orange rind
2. Remove the pan from heat and stir in the sugar and the orange rind. Cool to room temperature before serving.
2 servings (about 1/3 cup), Calories 118
Believe it or not, it was cranberry taste that I found missing from this dish! The pears were wonderfully tender, and the small amount of orange rind infused the sauce with a wonderful note of orange, but the cranberries got a bit lost along the way. If I made it again, I would increase the cranberries to even out the flavor a bit. If you like, you could also use 1 apple and 1 pear to vary the flavor slightly.