Here’s my perennial holiday sauce that everybody seems to love; they always ask for it, so I must be doing something right. Give it a shot!
1 12-ounce bag fresh Cranberries
3/4 Cup Water
1/2 Cup Agave Nectar (Sub Honey, Maple Syrup, or light brown Sugar)
1 large Navel Orange
1/4 teaspoon cinnamon
1/4 teaspoon Nutmeg
Shake of Sea Salt
Grate zest from all citrus; get all the nice bright orange, yellow and green, (Stop before you get to the bitter white part.)
Juice lemon and lime. Peel orange thoroughly and rough chop the meat from that; set aside.
Bring water to a boil in a saucepan over medium high heat.
When water is boiling, add cranberries and return to a boil.
Reduce heat to medium and add citrus zest, orange, and juice.
Allow sauce to continue to boil, stirring occasionally until about 3/4 of the cranberries have popped.
Add cinnamon, nut get and salt, stir in thoroughly.
Remove from heat and transfer to a glass or ceramic bowl. Allow to cool completely at room temperature.
Cover and refrigerate until serving time. Will last in the fridge for about 5 days or so, if it makes it that long…