Much of the cranberry sauce sold in supermarkets is laden with added sugar and preservatives. This recipe uses natural fruit sugars and honey instead which helps reduce the after-meal blood sugar surge.
225ml fresh (not from concentrate) orange juice
Bring the orange juice, ginger, orange zest and cinnamon to the boil on a high heat in a medium sized saucepan.
Rinse the cranberries and add once the liquid is boiling. Reduce the heat to medium and simmer for a further 10 minutes.
Add the pineapple and honey, remove from the heat and leave to cool.