Does your family serve that congealed, gelatinous cranberry sauce from a can at the holidays? It may even have gelatin in it, rendering it non-vegetarian. If so, here's a fix from Country Living magazine! It's got fresh cranberries, it's completely vegan, and it's simple to make. Happy holidays!
1 (12-oz) package fresh cranberries
2/3 c. sugar
1/2 navel orange (with skin), cut into 1/2-inch pieces
1/2 c. dried cherries
1/4 t. salt
In a medium saucepan, combine all ingredients over medium-low heat. Stir frequently until sauce is thick, about 20 minutes. Let cool to room temperature and remove remainder of orange slices before serving. This can be refrigerated up to 2 weeks, then brought to room temperature before serving.