Lemon & Miso Cranberry Sauce
(which always happens, and is the worst).
I know by about 1 pm I'll be dizzy from whisking things into deliciousness. Hopefully by 3 pm I'll be enjoying a holiday libation and relaxing. When you prepare dishes like this ahead of time, though, you might even get to drink before 3.
Did we mention there are just 5 magical ingredients in this zesty, chunky sauce? Its vegan, gluten-free, and uses real maple syrup to sweeten things up. The secret ingredient, sweet white miso, adds a little earthy taste to the sweet maple undertones and chunky, tangy cranberries. The lemon compliments the cranberries beautifully and keeps the whole dish from being overly sweet. We hope it finds a nicy, cozy corner on your Thanksgiving table this year. You deserve to treat yourself to some of the easiest, best cranberry sauce you've ever had.
1 twelve ounce bag fresh cranberries
1 cup water
3 tablespoons freshly squeezed lemon juice
1 cup pure maple syrup
2 tablespoons sweet white miso
Rinse and drain cranberries.
In a large saucepan over medium heat, whisk together water, lemon juice, maple syrup, and miso until miso has completely dissolved. Add cranberries, 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.
Garnish with grated lemon peel tendrils, a few whole cranberries, or a lemon twist.
Can easily be made the night before and refrigerated until ready to be enjoyed.
Store in a sealed container in the fridge for up to two weeks.