Try our twist on a Thanksgiving classic. The apple cider vinegar zing in our Peach Cayenne is the perfect match for cranberry sauce. What you need: 12 oz fresh cranberries 1 cup coconut sugar 2 tablespoons Seed Ranch Peach Cayenne hot sauce 1 cup water 2 teaspoons finely grated orange peel 1/2 teaspoon coarse sea salt What to do: Bring everything to a boil in a medium saucepan, stirring often. Reduce heat to low and simmer until cranberries burst. Transfer to bowl, cover and refrigerate. Get ahead! Can be prepared up to one week ahead of time.