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Bring the cranberries, water and orange juice to a boil n a sauce pot
Simmer for about ten minutes or until cranberries start to burst open.
Add in agave syrup, ginger juice, orange zest and cinnamon and simmer for a few minutes to allow flavours to infuse.
Once cooled, blend in a food processor or with a stick blender for a smoother consistency.
Chill in the fridge for a few hours to allow the sauce to thicken, and the flavours to infuse.
Top cheesecake with desired amount of sauce.