Anna Wootton

Christmas Recipe Round-Up: Part 2

Yesterday I covered the appetizers I made in advance – which was most of them, as I was making the whole Christmas Day meal on the day, so all the better to get the appetizers out of the way! However, I left the dips for the crispy quinoa cakes, pita chips, crudites, olives and other snackeroos to the day of so they’d be ultra fresh!

The trio of dips I laid out (you can see them in the top right corner of the picture below) were, from left, naturally-sweetened cranberry sauce (this was also served with the meal), vegan garlic aioli and vegan roasted red pepper sauce (click for the recipe, as it was previously posted).

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Here are the recipes for the vegan garlic aioli (this was delicious – I am so glad to have found a vegan alternative, as this my favourite dip to serve with yam fries!) and the cranberry sauce (which my mom made).

And, because this is a Wednesday, I will be linking this up at Jenn’s What I Ate Wednesday party! My eating still doesn’t have any kind of sensible pattern to it (I’m still adjusting to the post-Christmas return to a normal diet!) so showing what I ate on Christmas Day is the best I can do for this Wednesday 🙂

So let’s get to it :)!

Vegan Garlic Aioli


1/2 cup cashews, raw
6 tbsp extra virgin olive oil
2-3 tsp minced garlic (to taste)
3 tbsp lemon juice


Throw all the ingredients in a blender – blend!

Naturally-Sweetened Cranberry Sauce (by my mom)


12 oz bag fresh cranberries
1 cup red wine
2 tbsp red wine vinegar
Zest and juice of one orange
Agave nectar to taste (I go with 3 tbsp but you might want it sweeter)


1. Put all ingredients into a saucepan and bring to a boil.

2. Lower heat and simmer for 45 minutes to 1 hour until the cranberries begin to pop and glaze over, and the sauce will thicken slightly.

3. This keeps really well in the fridge! It just gets a bit thicker as it cools :).

This guy may have sneaked a few bites – which would explain his tummy…(though a lot of it is fluffy fur, I promise!)

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