Cranberry Orange Chutney

Makes ~3 c.

1 cup fresh-squeezed orange juice
¼ c. maple syrup or raw honey
4 dates, pitted and chopped
1 cinnamon stick
2 bags fresh cranberries (~5-6 c.))
zest of one orange
¼ c. matchstick-size strips orange peel

Directions: Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes and begin to mash the berries with a fork as they cook. The sauce will start to thicken as the berries cook. Remove from heat once desired thickness is achieved and chill in the refrigerator until ready to serve. Serve chilled or re-heat on the stove just prior to serving.