Cranberry Sauce

Orange zest Cranberry sauce




Cook time: 30 minutes

Serves: 4-6 hungry people




  • 12 oz Fresh Cranberries 1 to 1-½ Cups

  • ½ Cup Coconut Sugar

  • ½ Cup Water

  • Zest of 1 Orange




  • Medium Saucepan  

  • Spatula or Mixing Spoon

  • Measuring Cups/Spoons

  • Paring Knife for Zest

  • Storage Container




  1. Melting the sugar: In a medium saucepan put the coconut sugar and water together and cook for 5-10 minutes on medium heat

  2. Once the sugar has dissolved into a liquid add in the cranberries stir together

  3. Allow the cranberries to cook for 10-15 minutes until the skin gets soft and the cranberries get thick

  4. Plate and then add the zest of one orange

  5. Top with ginger and cinnamon for added flavor (Optional)





Store in refrigerator in the sealed container for up to 7days. For longer storage, place sealed container in the freezer.   


Chef Notes


  1. Once you add in the cranberries continue to stir them every couple of minutes will assist in softening the skin.

  2. If you prefer a smoother sauce, use a fork to mash up the berries directly in the pan.

  3. Fresh cranberries work the best but canned whole cranberries can be used. Keep in mind that the cook time may be ½ so keep your eye on them.