• 3 cups fresh cranberries
  • 4 cups unfiltered apple juice
  • 1/2 teaspoon sea salt
1 1/2" x 4" piece orange peel studded with four whole cloves
  • 1/4 cup maple syrup
2 tablespoons tamari
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon mirin
1/2 teaspoon each ground allspice and cinnamon
  • 1/4 teaspoon each ground nutmeg and clove
  • Pinch of cayenne
Fresh rosemary sprigs for garnish

Cranberry-Braised Tempeh

Delicious Living Staff
  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Total Time: 85 mins
  • Serves: 8 people
  1. Cut each block of tempeh crosswise into halves. Slice each half diagonally into two triangles. This will yield 16 triangles. Steam tempeh for 20 minutes in a steamer basket.
  2. While the tempeh steams, wash cranberries and place them in a small saucepan with apple juice, sea salt and orange peel. Bring to a boil and cook 15 minutes or until cranberries are soft. Add maple syrup, tamari, ginger, mirin and dried spices to cranberries. Puree cranberry mixture in a food processor or blender until smooth.
  3. Place tempeh in a casserole or baking dish. Pour cranberry glaze over tempeh. Bake in a 350°F oven for 40 minutes.
  4. To serve, arrange tempeh on a platter, top with cranberry glaze and garnish with sprigs of fresh rosemary.
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