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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

Thanksgiving would somehow seem incomplete without a cranberry delicacy on the table. As I was beginning preparations the day before Thanksgiving last year, this recipe came together in an inspired moment when I decided that brandy was going to be a featured ingredient.

Cranberry Relish


1 12-oz. (340 g) package fresh cranberries
3 firm, sweet apples, quartered and seeded (do not peel)
1 C. (240 ml) black raisins
1/2 C.(120 ml) golden raisins
24 pitted dates, cut in half
1/4 C. (60 ml) toasted pecan pieces

3 T. pure maple syrup
2 T. kosher brandy

2 Fuyu persimmons, sliced

  1. Put the all the fruits and nuts, except the persimmons, into a food processor and pulse chop until fine. Transfer ingredients to a medium sized mixing bowl.
  2. Add maple syrup and brandy and stir to thoroughly combine. Mixture will be very moist. Transfer to a clear glass serving bowl.
  3. Garnish by lining the sides of the bowl with the sliced persimmons. Makes 5 cups (about 1 1/4 litres).

Click here for past cookingwithzel@home.comeonin recipes

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