This year we are trying one from Pond Hill Farm.

Makes about 2 1/2 cups, serves 6

¼ cup grape seed or coconut oil

1 cup orange juice

1/2 cup coconut sugar, coconut nectar or date syrup

1/8 cup fresh ginger (peeled and minced) or 1 teaspoon ground ginger or 1 tablespoon ginger juice

2 ounces fresh or frozen and thawed cranberries

1 cup crystallized (candied) ginger, finely chopped, divided

1 tablespoon orange zest

a pinch of sea salt

dash of lemon and orange zest

Simmer ginger briefly in oil with salt. Pour juice and sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid thickens.

Add a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more…

Remove from heat, stir in orange zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and lemon zest.

3 cups cashews, milled in blender (or almonds, soaked overnight)

2 cups Cremini and Shiitake mushrooms (sliced or chopped)

2 cups veggie broth

2 tbsp cassava or chickpea flour

3 cloves roasted garlic

1 shallot or 2 Cipollini onions

1 lemon (juiced)

1/2 to 1 cup water

1 tbsp nutritional yeast

1 tbsp sea salt (to taste)

1 tbsp poultry seasoning

Dried or fresh sage

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened. add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon and water to make the cashew sauce. Add water until you reach a smooth consistency. Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can be rewarmed without worrying about separation. Sprinkle on some sage. You can also blend in the blender for a smoother gravy.