1cupcane sugarsucanat or coconut sugar or maple syrup
Zest of an orangeoptional but peel before juicing
1tablespoonvanilla extract
1teaspooncinnamon or simmer 1 cinnamon stick
Instructions
In a pot, mix the cranberries, orange juice, cane sugar, orange zest, vanilla extract and cinnamon together.
Place the pot on the stove and bring to a boil. You should hear the cranberries bursting.
Bring the mixture down to a simmer on your stove, cover and allow to simmer for 10-15 minutes, stirring every now and then to ensure all ingredients are incorporated. Remove from heat. Allow the cranberry sauce to cool fully. If using the cinnamon stick, remove it now.
Serve immediately or you can store it in the refrigerator for up to a week or freeze for 2 months.
Enjoy!
Notes
To store: Store any leftover cranberry orange sauce in an airtight container in the refrigerator for up to a week.To freeze: You can freeze this cranberry orange sauce for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag and placing it in the freezer. Let it thaw in the refrigerator before using.