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
- 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
- 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
- Let mixture cool. It will thicken as it cools