A zesty twist on a Thanksgiving favorite
- 4 tbsp. Coconut Oil
- 1 12oz. bag Frozen cranberries No need to thaw, but you can if you want to :)
- 1/4 tsp Ginger powder You can use real ginger, but I find that you'd have to mince them so small, otherwise you'll end up chewing on a piece of ginger, instead of the ginger flavor mixing in throughout. You can definitely use the frozen ginger cubes if you have, or just use powdered
- 1/4 tsp Allspice
- 1/2 cup Light brown sugar I like to use the brand "Swerve", as a sugar alternative. Their brown sugar is amazing!
- 1 Lime (zest) and cut in half
- Pinch Salt
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Melt coconut oil in a medium pot over medium-low heat
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Add in the ginger and allspice and cook on low-medium and cook, about 2-3 minutes until the spices are warmed (you'll smell it, it'll be amazing)
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Add in the cranberries, light brown sugar (or Swerve, if using)
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Cover and cook for about 10-12 minutes until the cranberries burst (be careful, they might splatter)
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Uncover cranberries, mix thoroughly and add in the salt and lime zest. Squeeze lime juice from half of the lime and taste
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If you prefer a bit more lime/tart flavor, squeeze in the other half of the lime (I LOVE acidity so I used the whole lime and it was perfect for me)
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Reduce heat to low and continue stirring until the cranberry sauce is glossy and has thickened
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Remove from heat and let cool slightly
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You can make this sauce ahead of time and keep it in the fridge. It's great served cold, room temp or warmed up and it will thicken even more once it's cooled. Just depends on how you like it and how you want it served. Serve atop EVERYTHING on your plate and devour