In a large saucepan, placed over medium heat, add coriander seed. As the pan saucepan warms, the coriander will be toasted, opening up the seed, heating the oils in the kernel and adding aroma and flavor.
Once the seeds start to pop, look a golden hue and smell wonderful, add sliced citrus (giving a good squeeze and reserve the zest for later), Allagash White, Rock Candy (or sugar) and salt and bring to a boil over medium-high heat, stirring until the sugar has dissolved, about 5 minutes. Remove the sliced citrus from the pot, add the honey, citrus zest and cranberries; reduce the heat to medium-low and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Serve immediately or chill until ready to serve. The sauce can be made up to 5 days before being served, if time or kitchen space is not available the day of.
To make a vegan version of this recipe, subsitute the honey for organic sugar.