- 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 put that in a small bowl.
Then supreme the fruit (aka cut out the segments). Do this over a bowl so you save all the juice. Set the segments aside. Then squeeeeze the membranes to get out any extra juice, you will need it for later.
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 allow it to cool then refrigerate.