Cranberries are high in antioxidants and immune-boosting vitamin C. They even have a bit of resveratrol in them—the heart-friendly nutrient found in red wine. This recipe will keep for many days in the refrigerator. I use it in my Cranberry Bread Pudding and on its own as an accompaniment for poultry.
YIELDS about 4 cups
1/2 cup water
1 cup brown sugar or coconut sugar
1 cup fresh cranberries
1. Boil the water and sugar in a large nonreactive saucepan, such as copper or enamel-coated cast iron, for about 5 minutes.
2. Add the cranberries and boil until most of the cranberries have softened and the sauce is thick, about 25 minutes.
3. Cool and refrigerate.