Ingredients
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
Instructions
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.