Cranberry Sauce

An essential side dish to the Thanksgiving Feast!

Scale

1, 12 oz bag of fresh cranberries, washed

1 cup of date sugar (or 2/3 cup maple syrup)

Zest and juice of an orange

Zest and juice of a lemon

1 apple (I used Gala) peeled, cored and diced

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Place the cranberries in a heavy bottom pan with 1, 3/4 cups water and heat until the cranberry skins start to pop open.

Add the sugar, lemon and orange zests, juices and diced apple. Cook at a simmer for a further 15 minutes.

Remove from heat, allow to cool a little before storing for up to 5 days in the fridge. The sauce becomes thicker as it sits in the fridge.

Find it online: https://marycallan.com/cranberry-sauce/