Sides and Snacks

Cornbread and Cranberry Vegetarian Stuffing

Close up of Cornbread and Cranberry Vegetarian Stuffing
THIS POST MAY CONTAIN AFFILIATE LINKS WHICH WON'T CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION.

This Cornbread and Cranberry Vegetarian Stuffing is a remake of the classic traditional sausage stuffing. Mushrooms and sage provide the savory umami flavor base that pops from tart cranberries compliment. Jump to Recipe

In my opinion, Thanksgiving is all about the stuffing, gravy, and cranberry sauce. And if you take out the turkey, most Thanksgiving meals are already mostly vegetarian. But unfortunately, the key must-have sides usually come with the turkey.

There’s a vegetarian coming to Thanksgiving this year and I want her to get all the good stuff too. I decided to remake my favorite stuffing recipe vegetarian style.

Cornbread and Cranberry Vegetarian Stuffing

For as long as I can remember, a sausage, cranberry, and cornbread stuffing has been served every Thanksgiving. The year I was on the SCD/Paleo diet, I tried Danielle Walker’s stuffing. It was amazing, but I still missed the one I grew up with.

Close up of Cornbread and Cranberry Vegetarian Stuffing

Something about doing a mix of cornbread and bread gives the best moist/crisp combo. You bite into pockets of stuffing that are steaming hot with moisture. But one or two bigger chunks of crisped bread or a large chunk of toasty cornbread is there too. The pops of cranberry are the icing on the cake.

Close up side view of Cornbread and Cranberry Vegetarian Stuffing on a plate.

I kept everything the same in the classic recipe except the sausage. To get that rich umami flavor, I turned to mushrooms and J. Kenji Lòpez-Alt’s The Best Vegan Stuffing Recipe. Giving mushrooms a couple of pulses in a food possessor and cooking them down with sage does a wonderful job of building meaty flavor.

Close up side view of Cornbread and Cranberry Vegetarian Stuffing covered in Vegetarian Mushroom Gravy on a plate.

I would be happy with just eating a bowl full of the stuffing covered in Vegetarian Mushroom Gravy, and a side of Cranberry Pomegranate Sauce with Apple Cider.

Overhead shot of Cranberry Pomegranate Sauce in a dish lined with fresh cranberries and rosemary sprigs.

What are your must-have Thanksgiving dishes?

Close up of Cornbread and Cranberry Vegetarian Stuffing
5 from 1 vote
Print

Cornbread and Cranberry Vegetarian Stuffing

This Cornbread and Cranberry Vegetarian Stuffing is a remake of the classic and traditional sausage stuffing, with mushrooms and sage providing the savory umami flavor base that pops from tart cranberries compliment.

Course Sides and Snacks
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 10
Author Megan Wells

Ingredients

Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten

Cornbread and Cranberry Vegetarian Stuffing

  • 6 cups cornbread, crumbled
  • 8 slices white bread (half a loaf), crusts removed and cut into 3/4 inch pieces
  • 1/2 cup olive oil
  • 1 pound mushrooms (button, cremini, or shiitake), stems removed
  • 1/2 cup sage leaves, minced (about two bundles of sage)
  • 1/2 teaspoon rosemary, minced
  • 1/2 teaspoon thyme, minced
  • 1 onion, diced
  • 6 cloves of garlic, pressed
  • 2 stalks celery finely chopped
  • 2 cups vegetable broth
  • 6 ouces cranberries (1/2 a bag)
  • 2 eggs, lightly beaten
  • 1/2 cup butter, melted
  • salt and pepper, to taste

Instructions

Cornbread (5 minutes prep + 25 minutes cook, can make on a separate day)

  1. Preheat oven to 400 degrees Fahrenheit and grease an 8-inch square baking pan. 

  2. Mix together the dry ingredients in a medium bowl. 

  3. Combine the wet ingredients in a small bowl until well mixed. Pour into the dry mixture and mix until just blended. 

  4. Pour into the prepared pan and cook for 20 to 25 minutes or until a toothpick comes out clean when inserted into the middle. 

  5. Let the cornbread cool till room temperature before cutting into squares. Start making the stuffing OR store in an airtight container at room temperature to use the next day. 

Cornbread and Cranberry Vegetarian Stuffing (10 minutes prep + 1 hour 10 minutes cook)

  1. Preheat oven to 275 degrees and arrange the racks to the lower and upper-middle positions. Spread out the cornbread on baking sheets and the white bread pieces on a separate baking sheet. Arrange the trays in the oven and bake for 50 minutes, until completely dry, stirring and rotating the trays a couple times. Dry the cornbread 5 to 10 minutes longer. 

  2. Remove and allow to cool. Turn up the oven to 350 degrees Fahrenheit. 

  3. Add half of the mushrooms to a food processor and pulse until roughly chopped. Remove and then pulse the rest of the mushrooms. 

  4. In a large Dutch oven, heat the olive oil over medium-high heat. Once it’s shimmering, add the mushrooms. Cook, stirring frequently until all the moisture has been released, about 8 to 10 minutes. 

  5. Add the sage and continue to cook the mushrooms until they are well browned about 5 minutes. 

  6. Toss in the rosemary, thyme, onion, garlic, and celery and cook until soft, about 10 minutes. 

  7. Pour in the broth and bring to a boil. Turn off the heat. Gently stir in the cranberries, bread, egg, and butter until evenly mixed, adding salt and pepper to taste. 

  8. Transfer to a greased 9x13 inch rectangular baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until crisp on top and golden. If you are going to freeze it though to serve later, go ahead and take it out. When reheating, you can crisp up the top. 

  9. Serve immediately or let it cool completely to room temperature before wrapping it up tightly and freezing. 

  10. The night before, let it unthaw in the fridge. Bring it to room temperature before reheating. Pour some melted butter on top, cover with foil, and reheat in a preheated 350 degree Fahrenheit oven for 20 to 30 minutes or until its hot. Take the foil off and cook for 5 to 10 minutes, until the top is crispy.  

Recipe Notes

This recipe is based on J. Kenji Lòpez-Alt's The Best Vegan Stuffing Recipe

Depending on the heartiness of the white bread, it might become dry faster than 50 minutes.

This Cornbread and Cranberry Vegetarian Stuffing is a remake of the classic traditional sausage stuffing, with mushrooms and sage providing the savory umami flavor base that pops from tart cranberries compliment. | #Thanksgiving #holidays | www.megiswell.com</div/

This Cornbread and Cranberry Vegetarian Stuffing is a remake of the classic traditional sausage stuffing, with mushrooms and sage providing the savory umami flavor base that pops from tart cranberries compliment. | #Thanksgiving #holidays | www.megiswell.com</div/

Share

Comments

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  2. I am loving this stuffing, especially because the cornbread is homemade. I’d love to try it … with the mushrooms and thyme, sage & rosemary I don’t think I will miss the sausage at all. Maybe go all corn bread. I bet the tartness the cranberries infuse is perfect against the sweetness of cornbread. Pinned!

    Reply

  4. True confession time – stuffing is my least favorite Thanksgiving side dish. I can’t put my finger on why, but I usually think it’s bland and unappetizing. Unless of course it’s made with White Castle Burgers (it’s a Midwestern thing) but that’s unhealthy.
    YOUR stuffing recipe is making me rethink my approach to stuffing. I LOVE cornbread. And I love cranberries. I bet the “zing” from the cranberries takes this dish to another level. I’m going to have to try stuffing (your way) one more time 🙂

    Reply

    • I grew up thinking all stuffing was amazing because I never tried any other recipe. But when I started going to Friendsgivings and got to sample other stuffings, I discovered I didn’t like them nearly as much. It’s definitely all in the cornbread and cranberry! And omg, now all I’m thinking of is a White Castle Burger stuffing!

      Reply

Instagram with me

  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
  • And now on to the shrubs! Besides the gin, these are the most essential part of the #diyginbar. They add so much flavor to simple cocktails and they make excellent mocktails-no more feeling like your drink is an afterthought if you aren't partaking. ⠀ This Strawberry Shrub with Basil and Peppercorn is probably my family's favorite. You can also use pink peppercorns (which aren't really peppercorns btw). ⠀ ⠀ Ingredients⠀ 1 cup sugar⠀ 1 cup water⠀ 2 cups sliced strawberries⠀ 10 basil leaves⠀ 2 teaspoons black peppercorns (or pink peppercorns)⠀ 1 cup red wine vinegar⠀ ⠀ Instructions⠀ Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and is fragrant. Stir until the sugar is completely dissolved.⠀ ⠀ Cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the red wine vinegar and bring the mixture back to a simmer (about 5 to 8 minutes)⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ You can make the shrubs 6 to 8 weeks in advance of your DIY Gin Bar 🙌⠀ ⠀ ⠀ *⠀ *⠀ *⠀ *⠀ *⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #sunsetmagazine #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #farmersmarketfinds #foodbloger #thenewhealthy #eatingwelleats #todayfood #foodphotograph #ginstagram #ginoclock #bonapetit #marthafood
  • The fifth infused sugar I'll be using in the #diyginbar is this Lemon and Lavender Infused Sugar, which has a sweet floral and lemon fresh fragrance that tastes amazing!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1/2 tablespoon dried lavender culinary⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ ⠀ Instructions⠀ Put the lavender in a food processor and pulse until it is chopped into fine pieces.⠀ ⠀ Add the sugar and lemon zest and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ I have one shrub for each day next week so get excited! ⠀ ⠀ #diymocktailbar #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons
  • The fourth infused sugar I'll be using in the #diyginbar is this DIY Citrus Sugar with Lemon and Dill. ⠀ ⠀ Out of all the infused sugars I’ve made, this one wins the award for most surprising. The smell of dill is sweetly aromatic and I always wondered if it would go well in sweets.⠀ ⠀ Which is why I gave this infused sugar a try and had my mind blown. If anything, the addition of the dill makes the sugar taste even sweeter than regular because of the aroma. It truly feels like eating spring.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 tablespoon dill fronds minced⠀ 1 cup sugar⠀ 1 tablespoon Meyer Lemon zest*⠀ 1 teaspoon Yuzu Essence optional⠀ ⠀ Instructions⠀ Put the dill in a food processor and pulse until it is chopped into finer pieces.⠀ ⠀ Add the sugar, zest, and Yuze Essence and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #diymocktailbar
  • The third infused sugar I'll be using in the #diyginbar is this Lemon Zest Sugar with Cardamom, which packs a very lemony punch with an added aromatic zing from the cardamom.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 20 cardamom pods⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ 1 teaspoon Yuzu Essence (optional)⠀ ⠀ Instructions⠀ Use the flat edge of a knife to press on the cardamon pods. Pry the pods open and empty out the seeds into a mortar and pestle and crush them with the pestle.⠀ ⠀ Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.⠀ ⠀ Add the mixture to a food processor along with the rest of the sugar and pulse.⠀ ⠀ Add the lemon zest and Yuzu Essence to the food processor. Pulse until incorporated and then lay out on a baking sheet to dry out the sugar. Store in an airtight jar.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #foodblogeats
  • The second infused sugar I'll be using in the #diyginbar is this Orange Sugar with Szechuan Peppers, which has a bright orange flavor with slight lemony overtones that is simply effervescent.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 2 cups roasted sugar (optional)⠀ 1 teaspoon Szechuan peppers⠀ 1 tablespoon orange zest⠀ ⠀ Instructions⠀ Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step.⠀ ⠀ Grind the Szechuan peppers in a mortar and pestle until they are crushed and the smell is starting to release.⠀ ⠀ Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan peppers are even smaller in size and equally distributed throughout the sugar.⠀ ⠀ Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.⠀ ⠀ Recipe Notes⠀ You can use regular sugar if you want. Roasted sugar can be used like regular sugar and it tastes less sweet and has a more caramelized flavor profile.⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood
  • First up in the series of infused sugar and shrub recipes I'm using in the #diyginbar is this Vanilla Bean Sugar. ⠀ ⠀ Once you open whatever container you end up storing it in, the vanilla aroma hits you and life is great 😌⠀ ⠀ You can find the link to the recipe in my profile @megiswell or you can hit save to come back to it later. ⠀ ⠀ Ingredients⠀ 2 cups raw sugar or regular sugar⠀ 1 teaspoon vanilla extract⠀ 1 vanilla bean halved and beans scraped out⠀ ⠀ Instructions⠀ Combine the sugar, vanilla extract, and vanilla beans in a food processor and pulse until combined. Lay out on a baking sheet and let dry. Store in an airtight container.⠀ ⠀ Raw sugar can be very hard to dissolve in liquid, even when it’s hot. If you are going to be using the sugar in drinks primarily, I would suggest using regular sugar. I grind mine in a mortar and pestle to make it easier to dissolve if I’ll be using it in drinks. You can also put it in a high-speed blender and pulse until the grains are finer.⠀ ⠀ I used this sugar in a Blackberry Shrub along with some Earl Grey tea 👌and you can muddle it along with fruit and herbs in your cocktail shaker for some extra flavor 🙌⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood

Get Social

Pages

Recent Posts