Cranberry sauce is one thing, but a cranberry reduction is quite another. If you have made your own cranberry sauce, then this should absolutely be showcased in this decadent sauce, however if you are using a shop bought vegan cranberry sauce, then this works also.
Unlike other reductions, this is really quick to make and wont take up every utensil in the kitchen. I like to drizzle it over roasted potatoes, for a rich, sweet treat.
4 tablespoons x cranberry sauce
1 x vegan stock cube
1 x cup of boiling water (you may need a little more)
2 tablespoons x garlic puree
Black pepper for seasoning
1. Place water, garlic and stock in a pan, allow to simmer, until the stock has had a chance to get the flavour through, this should be on a low heat for 5 minutes.
2. Add the cranberry sauce and stir well, returning to a low heat, for 15 minutes.
3. Stir well again, add black pepper to taste and allow to continue to simmer for a further 5 minutes.
4. Serve immediately, with delicious roasted vegetables or as a Yorkshire pudding filler!
There really isn’t much point in making this and storing it, as it is so quick to make. It works really well as a decadent pie sauce also!