Ginger Cranberry Sauce

1. 1

   Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.

2. 2

   In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).

3. 3

   Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:

4. 4

   Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.

5. 5

   I never liked cranberry sauce until I made this one.

* Per serving · 4 servings · Values may vary.

No additional tips available.