- 2 (12-ounce) packages cranberries, fresh
- 1 orange (or 2 tangerines), juice zest and segments
- 1 cup coconut palm sugar
- 2 teaspoons vanilla extract
- Pinch of cinnamon
Zest an orange (or 2 tangerines) and cut out the segments, set them aside. Reserve all the juice and squeeze extra juice out of the rinds, this will go in the pot to cook the cranberries.
Put the cranberries, sugar, orange juice, vanilla extract and cinnamon into a saucepan over medium heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.
When it’s just about done, stir in the zest and the orange segments, then remove from heat.
Serve the cranberry sauce at room temperature or cool and refrigerate.