Cranberry Sauce with Apples and Ginger (GAPS-legal, refined sugar-free)

I love cranberry sauce! Tart cranberries, apples, ginger: this recipe is bursting with flavor!  I like to leave this sauce nicely tart, but you could always add more honey if you want it to be sweeter. To save on food preparation on Thanksgiving, I prepare this a week or two in advance, and store it in the freezer until the holiday arrives.  You could also just make it a day or two ahead and store it in the fridge.  This cranberry sauce goes wonderfully with turkey, and would also be great stirred into yogurt or mixed with coconut and fruit granola.

Cranberry Sauce with Apples and Ginger
Makes 2.5 cups

• 10 ounces cranberries (I use frozen, but I'm sure fresh would work too)
• 2 medium apples, peeled and chopped (rome, pink lady, or granny smith work well) 
• 1-2 tsp minced fresh ginger (or use about 1/2 tsp dried ginger)
• 1/4 tsp orange extract
• dash celtic sea salt
• 1/4 cup plus 2Tb honey (add more if you don't like the tartness)
• one small squeeze of lime juice

1. Combine all ingredients except lime juice in a medium pot.  Cook over medium low heat, stirring occasionally. 
2. Cook the cranberry sauce for about 15-20 minutes, until the cranberries start to break down and the liquid has mostly evaporated.
3. Add the lime juice.  Using the back of a spoon, lightly mash the cranberries, and cook a little bit longer.
4. Cool and serve! 

This post is part of Frugal Days, Sustainable Ways, Fat Tuesday, Monday Mania and Fight Back Friday!