Cranberry Cabernet Sauce

Cranberry Cabernet Sauce

This recipe is from Gardein
Course: Sauces and Dips


  • 3 T extra virgin olive oil or other type of oil on oil days
  • 1 large shallot
  • 4 sprigs of thyme
  • 1/4 cup dried cranberries
  • 1 cup cabernet
  • 1 cup faux chicken stock or vegetable broth
  • 1 T arrowroot
  • 2 T water
  • 3 T Earth Balance or other vegan butter
  • salt and pepper to taste


  • Heat the oil in a saute pan.
  • Add the shallots and saute for 3 mins.
  • Add the thyme and cranberries and saute for 2 minutes.
  • Season with salt and pepper.
  • Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half.
  • Add the stock and reduce by half.
  • Mix the arrowroot with the water and add to the pan. stir well and continue to cook for 2 mins.
  • Turn heat off and whisk in the vegan butter 1 tbsp. at a time.
  • Remove thyme stems.

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