Cranberry Sauce

1 cup fresh squeezed orange juice

2-3 tbsp orange zest

1/2 cup honey

2 tbsp raw apple cider vinegar

A splash of orange blossom water (*edit)

2 vanilla beans

2 tsp cinnamon

2-8 ounce bags of organic cranberries

Wash cranberries and pick out any super squishy or under ripe ones. Scrap seeds out of the vanilla beans (add the actual bean as well) and combine with OJ, zest, honey (you may want to add more if you want it a bit sweeter, I personally like the little tart kick), apple cider vinegar, orange blossom water and cinnamon in a pot. Bring to a light boil and let boil for 5 minutes, stirring occasionally. Remove vanilla beans. Add cranberries and let simmer for 10-15 minutes, stirring occasionally and gently. Berries will start to pop since they are mostly air so watch out. If you use a big enough pot you should not have to worry. Remove from heat. Let cool for 5 minutes. Serve.

You can also put in canning jars to save for later. (This made just over 2 of the 8 ounce jar size.) Remember to always use good canning procedures if you plan to save for later. I just put mine in the fridge because it will NOT escape my fork tomorrow.

There is something about Autumn and Winter that just feeds my soul. My body craves the foods of this time, the colors, the smells, and the darkness.

I am also forcing myself not to get up and get the second can of this sauce to eat now.

Peace and Love.