Paleo, Gluten Free, Dairy Free
Yield: 8, 70g (1/4 cup) servings
340g (1 bag) fresh whole cranberries
55g (5 Tbsp.) coconut sugar
250ml (1 cup) water
Rind and juice of one orange
1 whole cinnamon stick
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Place the water and coconut sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
Add the cranberries, orange juice and cinnamon stick to the saucepan and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Remove from heat.
Stir in the orange rind and allow to cool at room temperature then transfer to a bowl and chill until ready to serve.
Note: the sauce will thicken as it cools.