Clean Cranberry Sauce

1 bag (12 oz.) fresh cranberries

1 cup coconut nectar

1 tsp. finely grated fresh ginger

zest of 1 medium-size orange

1⁄4 tsp. fine sea salt

In a medium saucepan over medium-high heat, combine the cranberries, coconut nectar, ginger, orange zest, salt, and 2⁄3 cup water.

Bring to a boil, lower the heat to a simmer, and cook, stirring occasionally, until most of the cranberries have popped, about 10 minutes.

Remove from the heat and let cool to room temperature, then refrigerate until thoroughly chilled.