Vegan, Gluten-Free, Paleo
3/4 cup frozen cranberries
3/4 cup frozen raspberries
1 teaspoon orange zest
1/4 cup water
1 tablespoon freshly squeezed orange juice
3 tablespoons pure maple syrup
2 teaspoons arrowroot powder
2 tablespoons cold water
In a small saucepan, add the raspberries, cranberries, orange zest, water, orange juice, and maple syrup over medium-low heat.
Meanwhile, in a small bowl, mix together the arrowroot and cold water and stir to form a slurry.
When the raspberries starts to lightly bubble, add the arrowroot slurry and stir to combine. Heat for 5-10 minutes or until the sauce has thickened, similar to a runny jam.