Fresh Cranberry Sauce with Orange, Cinnamon, Bourbon and Rosemary

Ingredients

• 12 oz fresh cranberries
• 1/2 cup freshly squeezed orange juice
• 1/4 tsp fresh ginger
• 2 whole cinnamon stick
• 1/2 tsp celtic salt
• 4 tbsp coconut sugar or maple syrup, depending on preference
• 3 sprigs thyme minced
• 1 tbsp rosemary minced
• 1 oz bourbon

Instructions

1. Remove any mushy cranberries from your 12 oz and wash well.
2. In a 3 qt part, add cranberries, orange juice, ginger, cinnamon and salt. Cover and cook on medium for 15 minutes, stirring occasionally.
3. Reduce heat to medium and mash cranberries slightly with a masher (or a fork if you don’t have a masher).
4. After mashing, cook and stir until any excess liquid cooks off.

5. Taste and add preferred sweetener. I used about 4 tbsp of coconut sugar. Add the last three ingredients and mix well. Stirring, continue cooking the sauce until it becomes thick.

6. I prefer my cranberry sauce chunky, but if you are blending it smooth, allow it to cool before blending.