Did you know that one can of cranberry sauce has 26 grams of sugar? Avoid using the canned stuff and try something new!
Cranberry Pecan Sauce
Recipe from The Voluptuous Vegan, by Myra Kornfeld
1/2 cup Madeira
1/2 to 3/4 cup maple syrup
1 teaspoon ground cinnamon
3 cups cranberries, fresh or frozen
1/2 cup pecan halves
Preheat oven to 350 degrees. Spread the pecans on a baking sheet and toast for 8 to 10 minutes, or until fragrant. Remove, let cool for a few minutes, and roughly chop by hand.
In a medium saucepan, combine the madeira, maple syrup, cinnamon, cranberries and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over.
Uncover and cook at a rapid simmer for 15 to 20 minutes, stirring every so often, until the cranberries have burst and the liquid has reduced enough to become saucy.
Stir in the pecans and pour into a bowl. Refrigerate until cool. Serve cold or at room temperature