Directions

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

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

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