Cider Glazed Root Vegetables with Cranberries

Sesame Shredded Brussels Sprouts and Cider Glazed Root Vegetables 900g (2lb) mixture of Carrots, Turnip and Sweet Potato, cut into 2cm (¾ inch) chunks
1250ml (2.2 pints) Cider (or Apple Juice)
100g (3½oz) Brown Sugar
50g (2oz) Vegan Margarine
½ tsp Ground Nutmeg
½ tsp Ground Allspice
75g (2¾oz) Fresh Cranberries (or Redcurrants)
Salt and Pepper, to taste

Lightly steam the vegetables until part cooked.
Combine the cider, sugar, margarine, nutmeg and spices in a non-stick saucepan and bring to the boil, stirring frequently.
Add steamed vegetables and simmer for 5 minutes.
Add cranberries (or redcurrants) and continue cooking until liquid is reduced to a syrupy glaze and vegetables are tender.
If syrup becomes too thick before vegetables are cooked, thin with a small amount of cider.
When vegetables are cooked, transfer to a serving dish using a slotted spoon.
Season to taste and pour any remaining glaze over top.
Serve immediately.

Serves 6

[Vegan]

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Cider Glazed Root Vegetables with Cranberries

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