Cranberry Surpise- Vegan Style
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 12 ounces frozen cranberries
- 1⁄2 cup white grape juice concentrate, thawed
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon almond extract
- 1 1⁄4 cups low-fat tofu, Extra Firm
- 1⁄2 cup prune puree
- 1 1⁄2 cups canned pumpkin
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
- 1⁄4 cup apricot brandy
- 1⁄3 cup pecans, Chopped
- nutmeg
directions
- Pre Heat Oven 350.
- Place Cranberries in a 2 quart Stovetop and oven safe cassarole dish over medium heat.
- add juice concentrate. Sugar. almonf extract, Cook 8-10 Mins Stirring frequently.
- Remove from heat when the mixture thickens and the berries begin to pop.
- Place tofu in food processot and blend
- add to the processor.
- 1/2 C Prune Puree.
- 1 1/2 cups Canned Pumpkin.
- 1/2 tsp ground allspice.
- 1/2 tsp Ground Cinnamon.
- and blend until smooth.
- Take the cranberries out of the pot and put into the casserole dish.
- Or if you cooked the cranberries in the Dish Leave them there and spread the pumpin mixture evenly over the top of the cranberries.
- Place the slivered almonds in a sauce pan with brandy. Simmer for 5 mins or until liquid is absorbed- remove from heat and ix with the chopped pecans.
- Arrange the Apricots and the Nut Brandy Mixture over the pumpkin layer.
- Sprinkle with Nutmeg.
- Bake 20-25 Mins until Bubbling and lightly browned.
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Reviews
-
Wow what a great holiday side dish!!! My non vegan family loved it! The only changes I made were due to forgetting to purchase a few ingredients (With all the Christmas rush not too bad). I used applesauce for the prune puree and orange juice for the apricot brandy. I will defintely be making this again for future holiday meals. Thanks!!!
RECIPE SUBMITTED BY
JESSICA m.
middletown, NJ
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