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Simple Cranberry Sauce

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
 250 g frozen cranberries, defrosted
 Biohawk Ginger Infused Oil

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


Coat cranberries in Ginger Infused Oil.


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


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


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