No-Sugar Cranberry Sauce with Orange & Cinnamon

12-16 ozs of organic cranberries, fresh or frozen (if frozen, allow to thaw)

4-6 tablespoons of dried organic cranberries

1⁄2 cup raw honey or maple syrup (Start with 1/3 cup and then adjust to the sweet level you prefer.)

• If you would like to make the sauce even more blood sugar friendly, you may use pure monk fruit. It's hard to measure how much to use to reach the sweetness level you prefer, but you can start with adding 1/4 tsp, taste it and adjust the amount to add in.

1 medium cinnamon stick

Juice and zest 1 medium-large orange and add more water to make 1 cup of liquid

Place all ingredients in a saucepan on the stove and heat at medium-high heat until the mixture comes to a full boil.

Reduce the heat to medium-low and simmer uncovered for approximately 10 minutes until the cranberries pop and the mixture thickens. Stir occasionally so the mixture doesn’t stick. Cook longer if you want your cranberry sauce thicker. Add more water if you like it thinner.

Remove from heat and allow to cool at room temperature before placing in the fridge in a covered container. Cranberry sauce can be made several days ahead of time and keeps well for at least a week in the fridge.