This flavorful cranberry sauce can be served over turkey, roasted salmon, and even on top of oatmeal for breakfast! I always use ¼ cup of coconut sugar which is just enough to sweeten it and still keep it tart. You could add more if you like.
Ingredients
2½ cups
frozen cranberries
(about 10 ounces)
2
pears
peeled, cored, and diced
½ cups
freshly squeezed
orange juice
(or apple cider)
¼ cups
coconut sugar
¼ teaspoons
ground allspice
