1. In a pot on medium-high heat, combine cranberries and maple syrup and bring mixture to a boil, stirring occasionally. Once boiling, reduce heat to simmer for 10 to 15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat if sauce is sticking or is simmering too rapidly.)
2. Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled. Makes about 1 cup.

Notes: Frozen cranberries can also be used; just continue simmering until cranberries break down and entire mixture thickens and becomes deeper in color.

*This recipe is found in Dreena Burton’s cookbook, Eat, Drink & Be Vegan.