Have you ever been sitting around a table on some random holiday, sitting across from your relatives you see maybe a few times a year making small talk and there in the center of the table is canned cranberry sauce?
The canned mark lines, its strange jiggly-ness all out on the table hoping to get eaten.
I don't know about you, but it happens to look like the most unsatisfying side dish to ever be 'made' and honestly quite a disservice to the wonderful world of cranberries.
So if you are nodding your head and going yeah that shit is disgusting.
You are in luck!
This 4-ingredient Cranberry Jam is vegan, gluten-free! It is a quick & easy-to-make side dish perfect for those unbearable holiday dinners (I know I'm not the only one who isn't a #holidaylover).
This super simple cranberry sauce is made with fresh cranberries, a little sweetener, water, and cornstarch and is a perfect compliment to biscuits, toast, or even a damn good lentil loaf.
God, I love rhyming.
Final Thoughts & Tips:
Want to make it refined sugar-free? You can either substitute coconut sugar for the white granulated sugar.
On Storing: Store your jam in a sealed canning jar for up to a month.
Hate cornstarch? You can use regular all-purpose flour or Arrowroot powder instead!
Looking for more amazing vegan recipes? Here are a few of my favorite:
Vegan Lentil Loaf (Don't worry you won't heading to mush city with this recipe)
Gluten-Free Drop Biscuits (seriously the best!)
Want to save this recipe for later? Pin it on Pinterest HERE!