Cranberry Sauce with Ginger and Maple

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 10-ounce bags Cranberries, frozen
  • 1 tbsp Ginger, fresh
  • 1 Lemon, Zest of
  • 1 Lemon
  • 1 Lime, Zest of
  • 1 Lime

• Condiments

  • 1 1/2 cups Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Cardamom, ground
  • 3/4 tsp Cinnamon, ground

• Liquids

  • 1 1/4 cups Water

Found on theroastedroot.net

Description

Directions

• Add all of the ingredients to a large saucepan and bring to a full boil.
• Reduce the heat to a gentle boil and allow the sauce to cook, uncovered until thickened, about 30 minutes.
• Allow sauce to cool before transferring it to large jars or a Tupperware container.
• Store in the refrigerator, or freeze for later use.
• Eat it on your turkey for Thanksgiving or put it in your oatmeal!