340 g (3 to 4 cups) fresh cranberries, can sub with frozen

100 g (1/2 cup) Lakanto Gold or white sweetener – ground to a confectionery powder

6 g (1 to 2 tsp) orange zest (no white – that would make it bitter)

240 ml (1 cup) water

16 g (1 tbsp) lemon juice

15 g (1 tbsp) pure orange extract

1. Put all the ingredients: the cranberries, water, sweetener, orange zest, lemon juice and pure orange extract into a medium-sized saucepan. Place on medium heat and bring to a light boil. Let boil until all the cranberries have popped
2. Continue cooking on medium low and simmer, 10 minutes, to allow the sauce to thicken. Stir occasionally as the sauce is simmering. Taste for sweetness (be careful: the sauce will be VERY HOT) and adjust to your taste if desired
3. Once the sauce is done cooking, use the spatula to press the cranberries for a coarse, chunky sauce
4. If you like a smooth cranberry sauce, more like a jelly, pass through a sieve. Pour into an airtight jar or into a serving dish. Garnish with orange and lemon rind and a few of the raw cranberries you reserved