Ginger Cranberry Sauce

The can be frozen or stored in the fridge for up to 6 weeks

Ingredients

  • 1 lb fresh cranberries
  • 2 cups sugar
  • ½ cup water
  • ½ cup orange juice
  • zest of 1 whole orange
  • 1½ - 2 tbsp finely grated fresh ginger

How-to

  1. Sort through cranberries and throw out any that are too soft or look bad.  Take off all the tiny little stems.  Wash and dry cranberries
  2. Combine all ingredients in a large saucepan and cook on medium heat, stirring occasionally.  You are looking for the cranberries to pop open - this usually only takes 10 minutes.  If you cook much longer than that, the mixture gets too mushy
  3. Let mixture cool.  It will thicken as it cools