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Quick Fix Vegan
by Robin Robertson

Cranberries provide a new twist on the classic Cumberland sauce, traditionally made with currant jelly. If you're a fan of sweet-savory sauces, try this with sauteed seitan or tempeh.
Makes about 1½ cups


    • 1/4 cup port wine
    • 1/4 cup minced shallots
    • 1 cup whole-berry cranberry sauce, canned or homemade
    • 1 tablespoon grated lemon zest
    • 2 teaspoons grated fresh ginger
    • 1 tablespoon Dijon mustard
    • 1½ tablespoons freshly squeezed lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper


Combine the port and shallots in a saucepan and bring to a simmer.  Add the cranberry sauce and cook, stirring, over low heat to combine, about 5 minutes.  Add the lemon zest, ginger, mustard, lemon juice, salt, and pepper, and simmer until the flavors are well blended, 5 minutes.

Serve hot.

If not using right away, transfer to a container and set aside until cool, then cover and refrigerate until needed. Properly stored, the sauce will keep for up to 3 days.


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