Sunday. . . . You’ve eaten those yummy Thanksgiving leftovers for several days now. I always find the item that lingers is cranberry sauce. If this describes your fridge today, here is an in-season condiment that’s a great topping for veggie burgers and hot dogs.
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Servings: 8 (1/4 cup per serving; makes about 2 cups)
Time: Less than 15 minutes active and total
1 cup Spicy Red Wine Cranberry Chutney or other cranberry sauce
1 cup Homemade Ketchup or store bought
1 small hot pepper, chopped
1/4 cup cider vinegar
1 teaspoon garlic and onion powders, each
1/2 teaspoon ground cumin, chili powder and salt, each
1. In a medium pot, mix all ingredients together and heat over medium heat until warmed. Puree with a hand blender or in a food processor. Adjust seasonings—you may need to add 1 tablespoon or two of brown sugar depending on the cranberry sauce and ketchup you use.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.