No holiday feast is complete without a tangy scoop of freshly made cranberry sauce! This is my coconut sugar based take on traditional cranberry sauce with the addition of a little fresh orange. It’s super quick and easy to make this on the stove while attending to other dishes. Enjoy!
16 ounces fresh cranberries (or frozen)
1 Orange, zested and juiced
1 cup coconut palm sugar
2 tablespoons water
Wash the cranberries and place half a cup aside. Place the remaining cranberries, in skillet with orange rind and juice, coconut sugar and water over medium heat. Mix and simmer for 20 minutes, until tender.
Add the half cup of cranberries back in, and season with salt, pepper and more coconut palm sugar if needed. Cook for 5 more minute, until the intact cranberries are tender. Enjoy!