Do you like hot sauce? I LOVE it. Sriracha, Frank’s Red hot, Rooster, Chalula ,Tabasco and any German, Romanian or other international hot sauces…I love’em. I’ll try pretty much any hot sauce as long as it’s hot, delicious and vegan. And now–apparently–I make my own hot sauce.
Why?
Honestly it’s because a few months ago there was a severe (okay maybe the severe part was in my head) Sriracha shortage and we went months, literal actual months without it. That and the fact that all the fun, specialty hot sauces are wicked expensive and sure, business is good, but why should I give over an arm and a leg for hot sauce when I have peppers, garlic, vinegar and a blender?
Okay, and my Hubs kept hinting that he wanted me to make a sweet & spicy hot sauce. He suggested blueberry or lemon but it was the winter season and I opted for fresh cranberries. Why? Because I’m slightly lazy and because I’m an Ace at making fresh cranberry sauce so I knew it would be delicious.
And guess what? It was!!!
It’s an easy vegan recipe that anyone can make. And the best part of all? You can trade up pretty much any fruit if you’re not a heat lover to add a big ol’ heap of sweet to hot sauce.
Kitchen Tools:
*Blender
*Sauce pan
*Rubber spatula
*Jars or bottles
*Veggie Peeler
*Funnel
Ingredients:
*Cranberries, fresh
*Orange juice & strips, fresh squeezed
*Sugar
*Chili peppers
*Water
*White or apple cider vinegar
Instructions:
*Rinse cranberries in cold water and shake excess water free before adding to stock pot.
*Peel a few strips of orange skin from the orange and then juice it right on top of the cranberries. Add 1 cup of water
*Add sugar and fresh orange juice and crank heat on to medium.
*Bring to a boil and simmer until the cranberries have popped and the sauce starts to thicken.
*When the sauce is thick, remove from heat and let cool.
*Season, if desired, and then add to blender along with vinegar and water. Just add a little at a time until you get the desired consistency.
*Grab a funnel and slowly add the cranberry hot sauce to the jars, a rubber spatula will work well but use whatever you have. Refrigerate immediately and keep the vegan hot sauce in the fridge. It will last on the counter but the shelf life is longer if you refrigerate.
What To Do With Vegan Cranberry Hot Sauce:
Make a sandwich with your favorite vegan protein. The frist time I used the vegan hot sauce, I made a fried vegan chicken sandwich that wasn’t quite fried but it had the right vibe. I used TVP and an air fryer to get the crispy consistency and then tossed it on the hot sauce.
**Add agave syrup if you need to sweeten it a bit more.
You can use this sauce for any type of sandwich, you can use it as a dipper for fries, potatoes, chips and so much more. Mix some with ketchup and use it however you like to enjoy your vegan ketchup.
And feel free to wash it down with my new favorite cocktail, a Black Manhattan.
It uses Amaro instead of Sweet Vermouth, Rye whisky and both orange & aromatic bitters. It’s yummy and strong–very strong–and I LOVE it!
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The Spicy Spatula 
Whatcha think?