Gingered Orange-Cranberry Sauce

1. 1

   From orange, grate 1 teaspoon peel.

2. 2

   Cut peel and white pith from orange; discard.

3. 3

   Cut on either side of membranes to remove each segment from orange.

4. 4

   Cut each segment crosswise into 1/2-inch pieces; transfer to medium bowl along with juices.

5. 5

   Segments can be covered and refrigerated up to 3 days.

6. 6

   In 5-quart saucepan, combine cranberries, sugar, water, ginger, red pepper, pinch salt, and grated orange peel; heat to boiling on high, stirring occasionally.

7. 7

   Reduce heat to maintain steady simmer and cook 6 to 10 minutes or until most cranberries pop and sauce thickens, stirring occasionally.

8. 8

   Transfer to bowl and let cool to room temperature; cover and refrigerate until chilled.

9. 9

   (Sauce can be refrigerated up to 1 week.)

10. 10

    When ready to serve, stir in orange segments with juices.

11. 11

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.