- Cook the cranberries in a saucepan on medium-high heat for several minutes, stirring often until the mixture breaks down, softening to your liking.
- Add the cranberry pulp* and plant milk, and continue to cook the mixture down, mashing the cranberries until they are as smooth or as lumpy as you like.
- Remove from heat and stir in the maple syrup, vanilla extract, and chia seeds.
- Transfer to the fridge for at least 30 minutes to firm up! Enjoy.