3 cups whole cranberries fresh or frozen
3/4 cup 100% orange juice
3/4 cup organic coconut palm sugar
1/4 tsp cinnamon
Optional add-ins: ginger allspice, orange zest for extra flavor
Add your cranberries, orange juice and coconut sugar to a medium saucepan over medium heat on the stovetop.
Stir and cook, bringing the cranberry mixture to a boil (about 5-10 mins), then lower the heat to a simmer and allow it to cook 5-10 more minutes, stirring and scraping the sides occasionally to prevent the sugar from burning, until most of the cranberries have burst and the sauce has thickened (it will thicken quite a bit while cooling as well)
Turn the heat off and stir in the cinnamon and nutmeg.* Allow the sauce to cool for about 15 minutes in the saucepan. Once it's no longer too hot to handle, transfer to a container or dish, cover, and refrigerate if desired until cooled to your preference, then serve.
The cranberry sauce can be reheated as you like, served as a side dish or topping for anything, or used for cooking/baking in other recipes. Store leftovers in a lidded container in the refrigerator.