2 cups organic cranberries
2 cups orange juice
½ cup sugar
1 teaspoon salt
2 tablespoons harissa
2 navel oranges, supremed
½ cup fresh parsley, chopped

Transfer the washed cranberries into a medium saucepan. Add the orange juice, sugar, salt and harissa. Bring to a boil and lower heat to a simmer. Cook on a simmer for 15 to 20 minutes or till the cranberries burst and the sauce thickens. Check for seasoning and cool completely. Add the orange supremes and fresh parsley and serve.