Cranberry Spread (Jam)

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pajamann 1

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20 m servings
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Original recipe yields 10 servings



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  1. 1. Place the cranberries, water, rapadura, salt, and coconut oil in a pot and cook over medium heat for fifteen minutes.
  2. 2. Add in the cinnamon and cook another ten minutes or until the water has evaporated completely and the cranberries have “popped” open and start to thicken. Turn off the heat and mix in the vanilla.
  3. 3. Place in a mason jar and allow to cool completely on the counter. Cover tightly with the lid and store in the fridge for up to a week (if it lasts that long!).



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