Take a stainless steel pan and heat it at medium heat. I used a 10″ stainless steel pan
Add 1 cup of Demerara Cane Sugar to the pan
Make sure you spread the sugar evenly so that it doesn’t clump up
Add 1 Tbsp of vegan butter
When it starts to melt, mix it gently
Add 1 cup of water to the sugar
When the sugar has melted into the water (about 5 min), add 1 Tbsp cornstarch
When that cornstarch has blended with the sugar water, add the 1tsp of cornstarch
Add 1 cup of frozen cranberries to the pan
Mix gently and set the heat to low.
Let it cook on low heat for about 22-25 min or until the liquid thickens. The cranberries will also be easy to mush
Turn off heat and let it cool down completely before transferring to glass container.
- Nutrition info is approximate- Freeze fresh cranberries overnight before using them in this recipe*Note: The cornstarch package says that you shouldn’t add cornstarch to hot liquid. You can mix the starch in water first before adding to the pan. I prefer my method of adding it directly to hot water.More ingredients to add to the filling:- Cinnamon- Nutmeg- Pumpkin Pie Spice- Orange zest