Preparation of Cranberry Sauce:
In a medium saucepan set over medium high heat, add water, sugar, and cranberries, stir.
Let it come to a boil while preparing your other ingredients.
Add fresh orange juice, orange zest and lemon zest, whisk to combine.
Whisk occasionally as it creates a foam lining over the cranberries.
Continue to cook for 20 minutes on medium high heat until the sauce has begun to thicken.
Lower the heat to medium, cook for another 30-40 minutes until the cranberries are easily mushed during whisking and the sauce does not appear runny while stirring.
Add liquid stevia, stir.
The cranberry/sugar mixture should be reduced by half.
Transfer to a heatproof serving dish.
Chill for 3 hours, or overnight, before serving.
You will have extra cranberry sauce, which you can use as your side dish for your Thanksgiving meal.
Preparation of Cranberry Pudding:
In a small saucepan over medium heat, add coconut milk (not the cans) and vanilla pudding mix.
When bubbles begin to break the surface whisk quickly.
Continue to whisk occasionally another 6-8 minutes until thickened to a gravy like consistency.
Let it cool for a couple of minutes in the saucepan.
Transfer into a sieve or mesh strainer to remove seeds set over a heatproof bowl, optional.
Place plastic wrap directly on the surface of the pudding to prevent that thick film from developing when exposed to air.
Chill for 4 hours, or overnight.
Preparation of Coconut Whipped Cream:
Can be prepared just before serving or made up to 2 days before, chilled in an airtight container then pipe on pudding before serving.
Open the cans of coconut milk, you will see the solid part.
With a spoon, carefully scoop out spoonfuls of the solid part of the coconut milk so that it doesn’t drop into the liquid in the bottom half of the can.
Place solid coconut milk into a stand mixer bowl with a whisk attachment.
The remaining liquid can be used in smoothies.
Turn stand mixer on high for 3-4 minutes.
Slowly add the sugar avoiding the whisk.
Continue to whip for another 5-6 minutes until stiff peaks form.
Chill for 30 minutes, or up to 2 days in advance.
When ready pipe into each glass (fill pastry bag with plain tip or ziploc bags and cut 1/4 inch tip of one corner) or add spoonfuls to pudding cups.
Serve chilled with sugar coated fresh cranberries as garnish.