100 g light muscovado sugar (If you cannot buy light muscovado sugar substitute with rapadura, panela or light brown sugar)
100 ml orange juice
Relief
250 g frozen cranberries, defrosted
Biohawk Ginger Infused Oil
1
Juice the orange (you can use packet orange juice) and add 1/16 teaspoon Relief. Stir to combine.
2
Coat cranberries in Ginger Infused Oil.
3
Place sugar and orange juice into a saucepan. Bring to the boil.
4
Stir in the cranberries. Simmer until tender but still holding their shape, approximately 5 minutes.
5
The sauce will continue to thicken as it cools. Store in the fridge for 1 week.
Ingredients
100 g light muscovado sugar (If you cannot buy light muscovado sugar substitute with rapadura, panela or light brown sugar)
100 ml orange juice
Relief
250 g frozen cranberries, defrosted
Biohawk Ginger Infused Oil
