Cranberry Orange Coconut Sauce
2 cups fresh whole cranberries, rinsed and drained
1 teaspoon finely grated orange zest (or 1/2 teaspoon pure orange extract)
1/2 cup water
3/4 cup Swerve Sweetener or erythritol (preferably powdered)
Dash of cinnamon, optional
2 to 4 tablespoons shredded unsweetened coconut, optional
In a medium saucepan, combine cranberries, orange zest, water, sweetener and cinnamon; bring to a boil over medium heat. Reduce heat and simmer gently on low for approximately 8 to 10 minutes, stirring frequently, until most of the cranberries have popped and sauce has begun to thicken. Lightly press (smash) cooked cranberries with back of spoon or potato masher; stir in coconut. Cool in pan for about 15 minutes; transfer to a bowl or serving dish, cover and refrigerate until thoroughly chilled. Serve garnished with additional coconut, if desired.
*Optional - Reduce coconut to 2 tablespoons and add 1/4 cup chopped pecans.