Bread Pudding

Believe it or not I had never had bread pudding until college, when my friend Alex took me to Cyrano's for what she described as the "world's best bread pudding." If that were true it would unfortunately mean that my bread-pudding enjoyment was all downhill from there, but regardless, it was amazing. Along with the tofu breakfast hash I made this bread pudding for brunch with some friends this morning and it got good reviews! Maybe not Cyrano's...but a girl can dream.

Bread Pudding (serves 4-6)

8 cups day-old country French bread, cubed*
1 can light coconut milk
1/2 cup soy cream
1 ripe banana (fresh or frozen)
1 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. vanilla extract
1/4 cup brown sugar, plus more for sprinkling
1/4 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted

*For this I used about 2/3 of a 20 oz. loaf of bread. Use what you've got.

The night before you want to serve the bread pudding, cut the bread into cubes and let it sit out overnight on a baking tray. If you're short on time and working with fresh bread, just cube it and toast it lightly in the oven until it is dry.

Blend together the coconut milk, soy cream, banana, cinnamon, cloves, vanilla, and brown sugar to make the batter. Transfer the bread cubes to a large bowl and combine thoroughly with the batter. Stir in the walnuts and pecans (optional, or save them to sprinkle on top). Preheat the oven to 400 F and let the mixture sit for 15 minutes, stirring occasionally.

Pour the mixture into a large pan and sprinkle brown sugar on top and the nuts, if you didn't stir them in. Bake for 30 minutes, or until all the liquid has been absorbed.

Tofu Breakfast Hash

I came up with this dish several years ago and have made it several times since. It is sweet and savory, super easy, and a hit at brunch. It is my go-to dish for serving or bringing to others for any meal before 1:00 pm and since I had some friends over for brunch this morning, I figured I may as well blog about it. I recommend using a food processor if you have one, otherwise budget in extra time and armwork for prepping the potato, onion, and garlic. And if you're worried about being short on time in the morning you can chop them the night before and keep them in the fridge.

Tofu Breakfast Hash (serves 4-6)

1 block extra-firm tofu
1 medium sweet potato, coarsely shredded
1 red onion, chopped
2 cloves garlic, minced
2 Tbls. canola oil
1 Tbls. vegan butter
Salt, pepper, cinnamon, and turmeric, to taste

Start by pressing the tofu. While the tofu is pressing, prep the potato, onion, and garlic.

In a large skillet (I use a wok) heat the oil and butter over medium heat. Add the potato and saute for 10 minutes, stirring frequently. While the potato is cooking, chop the tofu into bite-sized pieces and add to the potato as soon as you are done chopping. Add the onion and garlic and continue to saute until the potato is tender. Season to taste (but I recommend going light on the salt - too much and the dish is ruined).

Sweet Potato Ice Cream with Maple Candied Pecans

While visiting Aaron's parents in Florida this past week we went to The Royal Scoop for ice cream one evening. If you are ever in the Fort Myers area I highly recommend it - I had a lime sorbet that was super delicious. Aaron's dad got sweet potato ice cream with Georgia pecans and was very excited about not only the taste but the uniqueness of it. I told him I would veganize it as soon as I got home, so here it is. Thanks to Tom and The Royal Scoop for the inspiration - I love this ice cream but don't think I ever would have thought of this flavor on my own!

Sweet Potato Ice Cream with Maple Candied Pecans

1 medium sweet potato
1 cup soy creamer
1/2 cup soy milk
1/4 cup sugar
1 tsp. vanilla
1/2 cup pecans, coarsely chopped
1 Tbls. brown sugar
2 Tbls. real maple syrup

Start by making the maple candied pecans. Line a baking sheet with parchment paper. Set your broiler to low and toast the pecans for just a few minutes, until they start to get fragrant. Transfer the pecans to a bowl and stir in the brown sugar and maple syrup. Spread them back on the baking tray and broil for a few more minutes, until the mixture becomes bubbly. Let the pan cool on a wire rack, then transfer the pecans to a freezer-safe container and freeze.

To make the ice cream, first wash the potato and microwave it for 8 minutes, or until very very soft. Let cool until safe to handle, then cut the potato in half lengthwise and scoop out the flesh into a tupperware. Refrigerate until cool, and do what you want with the potato skins.

When the potato is cool, blend together the potato, soy creamer, soy milk, sugar, and vanilla until smooth. Make according to your ice cream maker's directions. During the last few minutes of churning, add the pecans.

Peanut Butter Banana Oatmeal Bake

I was in the mood for oatmeal this morning but wanted to do something a little different. Behold the oatmeal bake. It takes a little longer to cook than a regular bowl of oatmeal, but it is oh so tasty. Modify as you wish using different milks, nut butters, or fruit. I made this just for me but multiply the recipe if you're serving a group.

Peanut Butter Banana Oatmeal Bake (serves 1)

1/4 cup coconut milk
1/2 banana
1 Tbls. ground flax seed
1/4 cup oats
Peanut butter
Cinnamon
Brown sugar

Preheat the oven to 400F. (Use a toaster oven if you have one to save energy.) Blend together the milk, banana, flax seed, a spoonful of peanut butter, and a few dashes of cinnamon. Pour into an oven-safe container and stir in the oats. Sprinkle with brown sugar and bake for 20-25 minutes, until the batter has set and the sugar is caramelized.

Meatballs

My Aunt Susan is the meatball-maker of the family. Granted I haven't eaten red meat since I was 12, but I still think they smell amazing. She makes them for almost every family gathering and no matter how many she makes they are always the first thing to go. She makes them with grape jelly and Sprite...if you have extensive meatball experience can you weigh in on if this is typical? I've never actually had spaghetti and meatballs...until now. And I am a fan!

Meatballs (makes 16)

1 cup water
1 tsp. liquid smoke
2 Tbls. Bragg's Liquid Aminos (or soy sauce, or tamari)
1 cup textured vegetable protein
1/2 small red onion, coarsely chopped
2 cloves garlic
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/8 tsp. cayenne pepper
2 Tbls. grape jelly
2 Tbls. ketchup
Canola oil

In a microwave safe bowl combine the water, liquid smoke, and Bragg's. Microwave for 2 minutes, or until boiling. Add the TVP, stir, and cover until the liquid is absorbed, about 15 minutes.

While the TVP is soaking preheat the oven to 350F. Prepare a large baking pan lined with parchment paper. In a food processor combine the rest of the ingredients (except the canola oil) with the TVP and blend thoroughly.

Rub canola oil onto the palms of your hands. Shape the mixture into balls a little smaller than a golf ball and place on the baking tray. If the mixture starts to stick to your hands, add a bit more oil.

Bake for 15 minutes. They will flatten a bit so flip them over/reshape them into balls using a spoon in each hand, and bake for 15 more minutes. Serve immediately, or cool on the tray on a wire rack if refrigerating.

Make spaghetti and top with tomato sauce and meatballs! Or use them in a meatball sandwich.

Salted Caramel Ice Cream with Chocolate Fudge Swirl

I have been wanting to make black sesame ice cream for a few weeks but the roommate is not a fan of this idea. Alas, I will have to wait until Aaron goes out of town in order to try a flavor as adventurous as black sesame, so for now I guess we'll have to suffer through this gem. Just kidding, it is amazing :). Definitely one of my favorite flavors.

1 1/2 cup soy creamer, divided
1/2 cup soy milk, divided
3/4 cup sugar, divided
1 Tbls. arrowroot powder
1 1/4 tsp. sea salt*
1/2 recipe chocolate fudge sauce

*The salt level is to your preference. I recommend starting with 1/2 tsp. and adding in 1/8 tsp. increments until you're satisfied.

PS I'm not sure what's going on with the format and font on this page...sorry :/

Make the caramel by heating 1/2 cup of the sugar in a pot over medium heat. Shake the pot gently so the sugar lays evenly.

Watch it carefully. See how the sugar is starting to turn brown and melt near the edge (sometimes this will happen in the middle first)? This is good. Turn down the heat a bit so it doesn't burn, and keep watching it. The melted sugar may bubble slightly. You want most of the sugar to melt before you touch it.

While you are waiting for your sugar to melt, heat 1/2 cup soy creamer over medium heat until it is simmering.

When your sugar looks more like this, gently stir it using a wooden spoon or rubber spatula. Keep stirring until it all melts.

Before stirring.

After stirring.

Once your sugar is all melted, whisk in the hot soy creamer very slowly. Lower the heat and whisk until there are no more clumps. 

Remove caramel from heat. In a small bowl combine 1/4 cup of soy milk and the arrowroot powder and set aside. To the caramel add the remaining soy cream, soy milk, and sugar, and stir to combine. Raise the heat until boiling, then lower heat and quickly whisk in the arrowroot mixture until the batter has thickened. Cool until you can safely taste it and then add salt to your liking (see note above). Refrigerate until cool.

After you have made the ice cream batter, make the chocolate fudge sauce, and refrigerate. Make the ice cream according to your ice cream maker's instructions and freeze for a few hours in a container large enough that the ice cream is about 1/2" thick. Any of you chemistry geeks out there will know that this will take a while because of the salt ;).

Drop the chocolate fudge on top of the ice cream like so.

Using a knife, swirl it just a bit (not too much!). Then scoop it into a smaller container for storage.

The photo wouldn't rotate...sorry

Because of the salt the ice cream will stay soft-serve consistency. But it is oh so tasty!

Coconut Chocolate Chip Cupcakes

I had no real reason for making these, other than I wanted to. Coconut and chocolate is one of Aaron's favorite combinations and these are especially impractical because between tomorrow and the 31st he will be home for exactly one day. But oh man are they tasty! Aaron ranked them up there with this dessert. They also have like 247% of your daily saturated fat, so um, enjoy with abandon...

Coconut Chocolate Chip Cupcakes (makes 18 mini cupcakes or 6 regular cupcakes)

For the cupcakes:
3/8 cup coconut milk (1/4 cup + 2 Tbls.)*
1/2 tsp. apple cider vinegar
1/2 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup coconut oil**
1/3 cup sugar
1/2 tsp. vanilla
2 Tbls. shredded coconut (plus more for sprinkling)
1/4 cup chocolate chips

For the icing:
2 Tbls. coconut milk*
1 oz. baking chocolate
1 Tbls. coconut oil**
3 Tbls. powdered sugar

*You can freeze any leftovers
**If the oil is solid, melt it first before measuring

Preheat the oven to 350F. In a large bowl combine the coconut milk and apple cider vinegar and let sit for a few minutes. In a smaller bowl combine the flour, baking soda, baking powder, and salt.

Add into the larger bowl the oil, sugar, and vanilla, and mix well.

Stir the dry ingredients into the wet mix and add the coconut and chocolate chips.

Line your muffin tin (18 for minis, 6 for regulars) and distribute the batter evenly. Bake for 15 minutes and set on a wire rack to cool.

While the cupcakes are cooling, make the icing by melting the chocolate into the milk in the microwave. Stir in the oil, then the powdered sugar. Cool at room temperature.

Dip the cupcakes into the icing like so.

And sprinkle with shredded coconut.

Herbed Grains with Lemon Basil Ragout

So this may not technically be a ragout. If you have a better name for "mix of seasoned veggies with natural sauce," please let me know. This dish is easy to make and is super flavorful and cozy - perfect for a cold winter night. Change up the grains, veggies, and/or herbs depending on your preference.

Herbed Grains with Lemon Basil Ragout (serves 4)

4 roma tomatoes, plus water for boiling
1/2 cup quinoa (dry)
1/2 cup brown rice (dry)
2 cups water
1/2 red onion
2-4 cloves garlic
2 cups cauliflower florets
2 large leaves kale
1 can cannellini beans, drained and rinsed
1 lemon, washed and dried
Small handful fresh basil
Salt and pepper, to taste
Dried herbs, to taste (I used basil, tarragon, rosemary, thyme, and parsley)
Olive oil

Peel the tomatoes by blanching and shocking them. If you don't know how to do that, read here. Set them aside to cool while you prepare the rest of the dish.

Bring to boil the 2 cups of water, quinoa (make sure to rinse it first), and rice. Stir once, lower to a simmer, and cover. It will cook as you prepare the rest of the dish but check it after about 25 minutes.

To make the ragout, heat a drizzle of olive oil over medium heat. While the oil is heating chop the onion and mince the garlic. Saute for a few minutes as you chop the cauliflower into small florets. Add the cauliflower once the onion is starting to become translucent and cook for 5-7 more minutes. While it is cooking, roughly chop the tomatoes. Add the tomatoes (seeds and juice and all) and as they cook, smash them against the pan with the back of a spoon to make them saucier. Cook for a few more minutes. While it is cooking, tear the kale leaves into small pieces and drain the beans. Add the kale and beans and cook for another minute or so. Grate in the zest of half of the lemon and tear in the basil leaves. Add salt and pepper to taste. Cook for another minute and remove from heat. (To simplify it down that's oil, onion & garlic, cauliflower, tomatoes, kale & beans, lemon & basil, salt & pepper.)

At some point near the end of cooking the ragout the grains will be done. Add olive oil, dried herbs, and salt and pepper to taste, and fluff with a fork. If the ragout is still cooking just cover the grains and set aside.

Cut the lemon you zested into quarters. Spoon some grains into a bowl and make a well in the center for the ragout. Add the ragout on top and squeeze fresh lemon juice over before serving.

Gnocchi

I didn't know what gnocchi was until high school, and when I first tasted it I was a little perplexed as to why my parents were so unadventurous with their pasta choices. Perhaps because gnocchi is a softer pasta and my dad takes the meaning of al dente quite liberally; I don't think noodles are supposed to crunch. I read a few vegan gnocchi recipes before combining what I thought was the best of all of them. I'd also be curious to try them with sweet potatoes - please share if you have done so! They admittedly don't look as pretty as restaurant gnocchi but they are so much more tasty :).

Gnocchi (serves 4)

2 medium russet potatoes
1/4 cup flour (plus a bit more)
1/4 tsp. salt
Water (for boiling)
Olive oil

Peel the potatoes and cut off any blemishes. Place them in a large microwave-safe bowl and microwave for 12 minutes, or until they are very, very soft.

Mash the potatoes using a potato masher or a fork. They should mash fairly easily. They will be dry - none of this velvety, buttery, Thanksgiving-table stuff - but they should still be very soft, not chunky. Let them sit at room temperature or in the fridge to cool.

Mix in the salt and the flour with your hands. Add the flour slowly - you want the dough to just stick together and you may need a bit more or less depending on how moist the potatoes are. Roll and/or press the dough into logs slightly thicker than your finger, and cut into 1" pieces.

Bring a large pot of water to boil. Prepare a large bowl with a drizzle of olive oil in it. Drop the gnocchi in a handful at a time, keeping the water boiling. Once they start to float toward the top (this will only take a minute or two) retrieve them with a slotted spoon and toss them with the olive oil so they don't stick together. Repeat this process until all gnocchi have cooked.

Serve with tomato sauce or pesto.

Mint Chocolate Brownies

In the name of procrastinating studying for my LAST FINAL EVER tomorrow I decided to make brownies. Our two "social chairs" have organized a celebratory shindig/holiday party for us and are cooking up a storm to feed us all a tasty lunch. They were so conscientious about making sure the main course was vegan and I thought I'd contribute some festive dessert.

Mint Chocolate Brownies (serves 38 hungry grad school students)

2 1/2 cups flour
1 cup sugar
1/2 cup cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 Tbls. Ener-G Egg Replacer
1/4 cup water
2 oz. baking chocolate
1 cup applesauce
1 cup canola oil
1 Tbls. peppermint extract
Sprinkles (optional)

Preheat the oven to 375 F. In a large bowl combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder.

In a small bowl combine the egg replacement powder and water. In another small bowl melt the baking chocolate in the microwave, stirring ever 30 seconds. Add the "eggs," chocolate, and the rest of the ingredients to the dry mix, and stir well.

Grease a 9x12 pan and spread the batter into the pan. Top with sprinkles if desired, and bake for 30 minutes.

Pancake Muffins with Maple Glaze

Pancake muffins? Mind. Blown. I wanted to make something tasty for breakfast this week since Aaron has had a pretty rough weekend and I thought why not just make pancake batter into muffins? I made a maple glaze to top them with but drizzle on whatever you like on your pancakes.

Pancake Muffins with Maple Glaze (makes 8)

For the muffins:
1 1/2 cups flour
2 Tbls. baking powder
3 Tbls. sugar
1/4 tsp. salt
1/4 cup oats
1/4 cup walnuts
1 1/2 tsp. Ener-G Egg Replacer
1 Tbls. ground flax seed
3 Tbls. water
3/4 cup soy milk

For the glaze:
2 Tbls. soy cream
1 Tbls. vegan butter
2 Tbls. pure maple syrup

Preheat the oven to 350 F. In a large bowl combine the flour, baking powder, salt, sugar, oats, and walnuts.

In a small bowl combine the egg replacement powder, flax seed, and water and mix well. Add to the dry ingredients along with the soy milk and stir to combine. Spray muffin liners with cooking spray and divide the batter equally among them. Bake for 14 minutes and cool on a wire rack.

To make the maple glaze, microwave the soy cream for 20-30 seconds until it starts to boil. Watch carefully or you will have a huge mess of soy cream to clean up in your microwave. Stir in the butter until melted, microwaving a bit more if necessary, and then stir in the maple syrup. Drizzle over muffins before serving.

Cheesy Potatoes

Carbs and cheese - the ultimate comfort food combination. The snow was swirling about yesterday (and is currently icing up the sidewalks...come on, Chicago, get your salt act together!) and to procrastinate studying for finals I made these potatoes. Mmh mmh!

Cheesy Potatoes (serves 4)

1/2 cup cashews, soaked for at least 6 hours
1/4 cup + 1 Tbls. water, divided
1 clove garlic
1/2 tsp. sugar
1/4 tsp. turmeric
2 Tbls. nutritional yeast
1 Tbls. white vinegar
1/2 tsp. yellow mustard
1 Tbls. brown miso
1 Tbls. vegan butter, melted
3 medium yellow potatoes
Parmesan sprinkles (optional)
Salt and pepper, to taste

Roughly chop the cashews and soak them in the fridge for at least 6 hours. When you're ready to make the potatoes, preheat your oven to 375 F. Drain and rinse the cashews and blend with 1/4 cup water so they're nice and creamy.

Blend in the rest of the ingredients except the butter and potatoes in with the cashew cream to make the cheese sauce. Wash and dry the potatoes. Halve lengthwise and cut into half-moon slices, about 1/8" thick. Melt the butter and mix into the potatoes in a 8x8 pan (I found this easiest to do with my hands).

Pour the cheese sauce over the potatoes and mix to combine (again, hands worked better than a spoon here). Bake for 1 hour, or until the potatoes are fork-tender, stirring every 20 minutes. Top with parmesan sprinkles, salt, and pepper as desired.

Monkey Ice Cream

Aaron got me a food dehydrator for Hanukkah. Before you go accusing him of being un-romantic in his gift selection, you should know that he did his research to find the best model and that I had been talking about getting one for a while. One of the first things we made with it was banana chips (SO much better than store-bought!) and Aaron suggested putting them in ice cream. Of course upon tasting said ice cream he quickly changed his request to chocolate-covered banana chips. Sigh.

Monkey Ice Cream

2 recipes vanilla ice cream
1/2 recipe chocolate fudge sauce
1/4 cup chopped walnuts, toasted
1/4 cup chopped banana chips

Make the ice cream batter and refrigerate over night. Go ahead and make the fudge sauce too so it has plenty of time to chill before making the ice cream. Prepare the walnuts and banana chips and freeze.

Make the ice cream according to your ice cream maker's directions. Towards the end of churning add in the walnuts and banana chips. If you want the fudge to be more integrated, add it in now. Otherwise, freeze the ice cream for about an hour and then stir in the fudge by hand.

Chocolate Fudge Sauce

When deciding to add a fudge swirl to this ice cream, Aaron asked me if I knew how to make fudge sauce. "No," I replied, "but I will figure it out." I'm proud to say I didn't look at any fudge recipes for inspiration when I made this - and I think it turned out pretty good! Use in ice cream or heat up and spoon over your favorite dessert.

Chocolate Fudge Sauce (makes 1 cup)

1/2 cup soy creamer
2 Tbls. vegan butter
2 oz. baking chocolate
1/4 cup cocoa powder
1/2 cup sugar
1 Tbls. cornstarch
2 Tbls. powdered sugar
1/2 tsp. vanilla extract

In a small pot heat the creamer and the butter, whisking constantly, until boiling. Lower the heat and whisk in the chocolate, cocoa powder, and sugar until the chocolate is melted. Raise the heat again until boiling and whisk in the cornstarch until the mixture has thickened. Removed from heat and whisk in the powdered sugar and vanilla. Store in the fridge.

Broccoli Pasta Bake

Last week I was in a pasta mood but wanted to do something a little different. This dish is reminiscent of lasagna and is quick and easy to prepare. Customize it as you wish by using different veggies or a different sauce.

Broccoli Pasta Bake (serves 3)

2 servings dry shaped pasta (I used rotini. Check the label for serving size)

1/2 block firm or extra firm tofu

1/2 red onion, chopped

2 garlic cloves, minced

1 1/2 cups pasta sauce (use the jar or make your own)

1 tsp. dried basil

1/2 tsp. dried oregano

2 Tbls. nutritional yeast

2 cups broccoli florets, chopped small

1/2 cup shredded mozzarella "cheese"

Start by pressing the tofu. While the tofu is pressing, chop the broccoli into small florets. Steam in the microwave for 3 minutes, drain and set aside.

Preheat the oven to 350 F. Boil the water for the pasta and cook it for 75% of the recommended time (so, for example, if the package says to cook it for 12 minutes, cook it for 9). While the pasta is cooking, chop the garlic and onion and add to a large bowl. Add the sauce, basil, oregano, and nutritional yeast. Crumble in the tofu so it looks like feta cheese, and stir to combine. 

When the pasta is done, drain it and add it to the tofu/sauce mix. Stir to combine.

Grease an 8x8 pan. Spread 2/3 of the pasta mixture over the bottom, then the broccoli in an even layer. Top with the remaining 1/3 of the pasta and sprinkle the mozzarella cheese on top.

Bake for 30 minutes and serve.

Last Week of School Grain Salad

Hurrah for the last week of grad school classes! I got sad for a moment that I wouldn't be taking time on Sundays to make lunch for the week anymore and then remembered that I will also be doing that for fieldwork. This recipe is modified from one that I found online a while back, so if it looks familiar to you please let me know so I can link it. It's also really pretty :).

Last Week of School Grain Salad (serves 4)

1/2 cup bulgar (dry)
1/2 cup wheat berries (dry)
Scant 2 cups water
1 cup chopped kale
1 cup chopped arugula
1/2 cup sliced radishes
1/2 cup chopped parsley
1 can chickpeas, rinsed and drained
1/4 cup toasted pecans, chopped
2 medium shallots, chopped
Olive oil
Apple cider vinegar
Agave nectar
Sea salt
Pepper

In a large pot bring the grains and water to boil. Lower to a simmer, cover, and cook for 25-30 minutes, until the water is all absorbed. While the grains are cooking, prepare the rest of the ingredients. Cool the grains and combine all ingredients, seasoning to taste with olive oil, vinegar, agave nectar, salt, and pepper.

Cranberry Brandy BBQ Sauce

I've never made a barbecue sauce before and thought this would be a unique way to use up some of the leftover cranberries we had from Thanksgiving. We had it on some fake chicken and found it mighty tasty. If you don't have or don't like brandy, feel free to substitute any other dark liquor you prefer. And if alcohol isn't your thing, just add an extra 1/4 cup of water. And if you don't have cranberries, try it with any berry that suits your fancy.

Cranberry BBQ sauce (makes 1 cup)

1/2 cup cranberries
1/4 cup brandy
1/2 cup water, divided
2 Tbls. brown sugar
3 Tbls. white sugar, divided
1 Tbls. corn syrup
1 Tbls. tomato paste
1 Tbls. apple cider vinegar
1 Tbls. white vinegar
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper

In a small pot whisk together the brandy, 1/4 cup of the water, brown sugar, 1 Tbls. of the white sugar, and corn syrup. Whisk in the cranberries and bring to a boil, whisking constantly. The cranberries will start to split open.

Lower the heat to a simmer and cook for 10 minutes, or until the cranberries are pretty well mashed. While the mixture is cooking, stir occasionally, mashing the cranberries with the back of the spoon.

When it is done, it will look like this:

Remove from heat and whisk in the remaining ingredients. Enjoy!