Cinnamon and Ginger Cranberry Sauce
1/2 cup raisins
1/2 cup dried cherries
4 cups fresh or frozen cranberries
1 cup filtered water
1/2 cup freshly squeezed orange juice
4 tablespoons agave nectar
1 teaspoon fresh ginger juice (grate fresh ginger and squeeze out the juice)
1 tablespoon orange zest
1 1/2 teaspoons cinnamon
1. Bring the raisins, cherries, cranberries, orange juice and water to a boil.
2. Simmer for about 10 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. 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.Remove from the heat and allow to cool completely.
4. Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency. 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.
Source of recipe: I wrote this recipe.