Goji Cranberry Sauce
Looking for more Thanksgiving side dishes? Check out our Cranberry Apple Walnut Stuffing, Garam Masala Roasted Acorn Squash, Celeriac Mashed Potatoes, and Easy Vegan Gravy!
1 cup water
3/4 cup maple syrup
3 tablespoons lemon juice
12 oz. of fresh cranberries (we bought a bag at Trader Joe's)
3/4 cup goji berries
Rinse and drain cranberries.
In a large saucepan over medium heat, whisk together water, maple syrup and lemon juice. Add cranberries and goji berries, bring to a boil, and cover.
Cook, stirring occasionally, for about 10 minutes, until about 3/4 of the cranberries have popped open and the juices are beginning to thicken. Turn heat to low and cook for 5 more minutes, whisking several more times.
Remove from heat, let cool, and refrigerate at least two hours to set before serving. Enjoy!
Makes about 3 cups.
This sauce can easily be made the night before and refrigerated until ready to be enjoyed.
Sauce saves well in an airtight container in the fridge for up to two weeks.