Prep 10 mins
Cook 10 mins
nice condiment for all poultry and pork
- 1 bag fresh cranberries
- 1⁄2 cup water
- 1⁄2 cup orange juice
- 3⁄4 cup sugar
- 1 tablespoon grated lemon, zest of
- 1⁄2 teaspoon grated ginger
- 1⁄4 cup crystallized ginger
- mix first 6 ingredients to boil, lower heat and cook until cranberries begin to pop remove from heat and stir in crystallized ginger, chill.
It's tangy, tart, sweet and spicy all at once... NICE! Sauce gelled as it cooled and was ripe with chunky cranberries. I chopped the 1/4 cup of crystallized ginger relatively fine and found that I wanted some larger chunks, so I added about 1/8 cup of more toothsome pieces. In my 2nd batch, I reduced the water to 1/4 cup, sugar to 1/2 cup and increased the ginger by 1/8 cup as noted above. The result was a more concentrated flavor that seemed to "pop" with brighter and livelier flavor that we preferred.
Loved it! I also threw in a cinnamon stick
Great recipe! I skipped out on the crystallized and grated ginger-EW. I used 1/4 tsp ground ginger and added a tad more sugar. Viola!