Yields1 Serving

 100 g light muscovado sugar (If you cannot buy light muscovado sugar substitute with rapadura, panela or light brown sugar)
 100 ml orange juice
 Relief
 250 g frozen cranberries, defrosted
 Biohawk Ginger Infused Oil

1

Juice the orange (you can use packet orange juice) and add 1/16 teaspoon Relief. Stir to combine.

2

Coat cranberries in Ginger Infused Oil.

3

Place sugar and orange juice into a saucepan. Bring to the boil.

4

Stir in the cranberries. Simmer until tender but still holding their shape, approximately 5 minutes.

5

The sauce will continue to thicken as it cools. Store in the fridge for 1 week.

Ingredients

 100 g light muscovado sugar (If you cannot buy light muscovado sugar substitute with rapadura, panela or light brown sugar)
 100 ml orange juice
 Relief
 250 g frozen cranberries, defrosted
 Biohawk Ginger Infused Oil

Directions

1

Juice the orange (you can use packet orange juice) and add 1/16 teaspoon Relief. Stir to combine.

2

Coat cranberries in Ginger Infused Oil.

3

Place sugar and orange juice into a saucepan. Bring to the boil.

4

Stir in the cranberries. Simmer until tender but still holding their shape, approximately 5 minutes.

5

The sauce will continue to thicken as it cools. Store in the fridge for 1 week.

Simple Cranberry Sauce