Think about this for a second. How often do you really eat cranberry sauce?
I would wager a bet that the answer is once a year. Am I right? Well, it’s an easy guess because cranberry sauce is just that type of food. It graces our Thanksgiving table, and any leftovers inevitably end up in the trash. But this year, I’m going to do you a favor. Rather than throw out that delicacy, let’s repurpose it into a healthy breakfast.
The tangy and sweet taste of cranberries combines with healthy chia seeds to make a unique twist on chia seed pudding. It’s such a simple recipe that you can make it when you’re packing up your Thanksgiving leftovers. Just combine the cranberry sauce with your favorite vanilla milk, some chia seeds and orange zest. And don’t skimp on the zest–it adds some brightness to the somewhat sour cranberries. Get the full recipe here, and don’t be afraid to make this any time of the year.Stop throwing away leftover cranberry sauce. Repurpose it in this healthy #vegan #breakfast treat that you can eat all week. Cranberry Chia Seed Pudding Click To Tweet
Oh, and I almost forgot! If you want a simple and lower sugar craberry sauce, here’s my version:
Low Sugar Cranberry Sauce
- 4 cups cranberries a 12-ounce bag
- 1/2 cup unsweetened applesauce
- 1 cup diced orange slices
- 1/2 cup agave syrup
- 1/2 tsp cinnamon teaspoon ground)
- 1/4 teaspoon nutmeg
Add the cranberries, applesauce, orange slices, agave, cinnamon and nutmeg to a small saucepan. Bring to a boil. Reduce heat to low and simmer for 15 minutes.