Cranberry Sauce

I grew up in a home where cranberry sauce was referred to as red sauce and that was because it was the farthest thing from real cranberry sauce. That's right I am talking about the jellied goop the comes straight from the can and still has the ring marks on it. This cranberry sauce is the complete opposite from that in all the best ways! The perfect combo of tartness and sweetness, it pairs with more than just turkey dinner. I love adding this cranberry sauce to my chia pudding, some protein oatmeal, on a turkey burger and use it in my favourite brie recipe too! 

Ingredients:
1 bag (3 cups) cranberries (fresh or frozen both work)
3 tbsp orange zest
1/4 cup coconut sugar
1 cup water

Instructions:
1. In a large pot, combine all the ingredients and put on a burner set to medium-high heat. 
2. Bring the mixture to a boil, and reduce heat to simmer. 
3. Stir the mixture while cooking, and use a masher or a large fork to burst (squish) all the cranberries. Cook for 5 minutes the mixture reduces and thickens. 
4. Remove from heat and pour into a container, allowing it to cool completely before storing in the fridge. It will store well in the fridge for up to 7 days. Enjoy!