Cranberry Sauce

Cranberry Sauce

Approx 4 cups fresh or frozen organic cranberries,

½ -¾ cup coconut sugar (depending on how sweet you want it, I like mine more on the tart side)

1 cup water (or sub organic orange juice for your liquid)

Rinse cranberries and add them to a medium saucepan with the water and coconut sugar. Bring to a boil, then reduce to a simmer and cook for 10 minutes  until the cranberries start to burst. Remove from heat and cool before using or freezing.


Used most recently to top these muffins, and to top an awesome meatloaf with feta that will be posted soon :)