Holiday Cranberry-Orange Sauce
- Make 2 teaspoons orange zest with a fine grater, or use a sharp knife to pare peel (avoiding the bitter white pith) and chop very fine. (The latter method is my favorite because of its vibrancy.) Bring water, orange juice, and coconut sugar to a boil. Add cranberries, orange zest, and salt. Reduce heat, and simmer for about 15 minutes. If cranberries have not burst, mash some of them to obtain a thick consistency. Taste and adjust sugar if sauce is too tart.
Note: Use leftovers for sandwiches, as base for a salad dressing, or to top roasted vegetables. It keeps for a couple of weeks in the refrigerator, or it can be frozen in small portions.
