Cranberry orange coconut sauce

Cranberry, orange, coconut sauce

Ingredients

2 C fresh whole cranberries, rinsed and drained

zest of 1 naval orange 

1/2 cup water

3 tbsp demerara sugar

dash of cinnamon (optional)

1/4 cup shredded unsweetened coconut (optional)

Method

1. In a medium saucepan, combine cranberries, orange zest, water, sugar, and cinnamon (if using); bring to a boil over medium heat.
2. Reduce heat and simmer gently on low for approximately 10 minutes, stirring frequently, until most of the cranberries have popped and the sauce has begun to thicken.
3. Lightly press to smash cooked cranberries with the back of a wooden spoon (or use potato masher)
4. Stir in coconut (if using).
5. Let the sauce cool in pan for about 15 minutes then transfer to a bowl or serving dish, cover and refrigerate until thoroughly chilled.
6. Serve garnished with additional coconut, if desired.
7. Store the sauce in a glass jar in the fridge for up to a month.