2 bags fresh cranberries
1.5 cup unfiltered apple cider
1 cup sucanat
1 orange (zest and juice)
whole cloves, all spice and cinnamon sticks
small tea steeper that closes
1.5 TBSP corn starch mixed with 2 TBSP cold water
In a medium pot, over medium heat combine the cranberries, apple juice, sucanant and zest and juice from the entire orange. Fill the tea steeper with cloves, all spice and cinnamon. Any combination of the amounts you prefer. Bring to a simmer for 20 minutes, stirring occasionally.
After 20 minutes most of the cranberries should have opened up. Add the cornstarch mixture and cook for 1-2 more minutes to thicken. Serve the cranberrie sauce warm or chill it in the fridge before serving.