Cinnamon And Ginger Cranberry Sauce

1. 1

   Bring the raisins, cherries, cranberries, orange juice and water to the boil.

2. 2

   Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.

3. 3

   Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse.

4. 4

   Remove from the heat and allow to cool completely.

5. 5

   Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency.

6. 6

   Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

* Per serving · 4 servings · Values may vary.

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