The holiday weekend has finally come to an end, not that I wanted it to. I spent my holiday in Indiana with my family. I got to hang out with my dad and his new girlfriend, my dad made me a lobster tail and grilled veggies for Thanksgiving!! He’s finally embraced the fact that I don’t eat meat, not even on Thanksgiving. I also got a chance to catch up with some friends from high school at the new local watering hole / martini bar. I went shopping with my mom before margaritas and I got to spend a bunch of time with my cute little 2 year old niece who is talking now – she can even say my name!
I thought my mom and I would do more shopping on Black Friday, but we slept in instead…. then we just shopped for ourselves. (we’re both obsessed with Free People) She took me to hot yoga on Saturday, which I was thrilled about…. although I didn’t pack yoga clothes, so I borrowed my moms…
I mentioned the Vegan Feast that I made on Tuesday prior to Thanksgiving. I’m glad I did, I had leftovers to share with my family on Thanksgiving Day and I had food to eat just in case vegan dishes weren’t provided. My family was open to trying my dishes, and they all loved this Cranberry Applesauce which wasn’t surprising, it was my favorite dish. I share the recipe, which I adapted from Gluten Free GODDESS.
- 5-6 apples, peeled and chopped, use a variety for best flavor
- 1 cup fresh or thawed frozen cranberries
- ½ cup cranberry juice
- 2 cinnamon sticks
- agave nectar or honey, to taste (approx. 2-4 tablespoons, more or less)
- In a large saucepan, combine the apples, cranberries, and cinnamon sticks and pour in just enough cranberry juice to cover the fruit.
- Cover and bring to a simmer.
- Simmer until the fruit is very soft.
- Remove the cinnamon sticks and mash with a potato masher until you've reached a desired consistency.**
- Sweeten to taste with agave nectar or honey.
- Serve chilled or slightly warm.