Ginger Cranberry Sauce

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


  • 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


  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