2 pounds fresh cranberries
2 (10 ounce) cans condensed coconut milk
6 tablespoons maple syrup
1 pinch paprika
salt to taste
In a saucepan, combine cranberries, canned coconut milk, and maple syrup. Heat to fifty degrees F (10 degrees C). Stir in paprika and salt to taste. Simmer for 3 hours and do not boil.
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