Cranberry Pomegranate Sauce

• Vegan
• Gluten free

• Produce

  • 1 (12 oz. bag Cranberries, fresh or frozen
  • 1 tsp Orange, zest
  • 1/2 cup Pomegranate, pure juice

• Baking & Spices

  • 1/2 cup Brown sugar, light

• Liquids

  • 1/2 cup Water

Found on oatandsesame.com

Description

Ingredients

• 1 (12 oz.) bag fresh or frozen cranberries
• ½ cup pure pomegranate juice
• ½ cup water
• ½ cup light brown sugar, packed + plus extra to taste
• 1 tsp. grated orange zest
• 2 tablespoons ground flax seeds (or use regular eggs)
• 5 Tbs warm water
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup granulated sugar
• ⅓ cup coconut milk
• ⅓ cup unsweetened apple sauce (option to use coconut oil here)
• ½ tsp Fiori di Sicilia (my secret ingredient available here) or 1 tsp vanilla + 1 tsp orange zest
• 1 cup pomegranate cranberry sauce (recipe above or use your own)

Directions

• Bring cranberries, pomegranate juice, water, brown sugar, and orange zest to a boil in a medium saucepan. Reduce heat and partially cover. Simmer until the majority of the cranberries have popped - about 20 minutes, stirring occasionally.
• Remove from heat and mash with a potato masher. Taste & add more brown sugar, 1 tsp at a time, if desired.
• Cool at least 1 hour before serving.
• Preheat oven to 350ºF.
• Combine the ground flax and water in a small bowl to create your flax eggs; set aside for about 15 minutes until the water and flax create an egg-like mixture.
• Add the flours, cinnamon, baking soda, and salt to a medium mixing bowl. Whisk to combine.
• In another medium mixing bowl, whisk the coconut milk into the sugar until creamed.
• Add the applesauce, mix into the sugar mixture.
• Stir in the flax eggs and extract, then pour the wet ingredients into the dry ingredients and stir until just combined. Fold in ⅔ of the cranberry sauce so that it creates ribbons of cranberry.
• Spray 3 mini loaf pans (3 x 5.75 inches) with oil. Divide the mixture into the pans.
• Take the remaining ⅓ of cranberry sauce and scatter dollops of sauce across the top of each bread.
• Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
• Cool and slice.
• This bread is super moist. I love to slice it for breakfast, put it under the broiler for a few minutes and add a little butter. Crispy top + moist interior = yum!