Cranberry sauce

I could eat this sweet cranberry sauce off my feet as a dessert. Still, I advise you to serve it with some salty dish, because only then its fantastic taste will completely express itself. The sauce goes perfectly with meat, and you can add it to a salad too. My version of sauce contains fresh tangerine juice, which gives it a special taste.

Preparation time: 45 minutes
Servings: 6-8 or about 250 g of sauce

400 g fresh or frozen cranberries
100 ml water
100 ml fresh tangerine juice
1 tbsp coconut sugar
a pinch of salt
1-2 tbsp organic honey (optional)

1. Mix the cranberries, water, juice, and grated tangerine peel, coconut sugar, and salt in a medium-sized pot, then stir at moderate temperature until the mixture boils.
2. Lower the temperature to the lowest and cook, stirring frequently, until cranberries soften, the liquid evaporates and the sauce thickens, for about 20-30 minutes.
3. Remove from the heat and leave to cool slightly, then add organic honey, if desired. Stir to combine the ingredients, then leave to cool.
4. Pour the sauce in glass jars and keep refrigerated until serving.