By Helen Chin Lui of The Healing Place in Medfield, MA
This is a sweet and tart sauce. Very quick to make and delicious. It is very different from the can version.
Prep Time: 10 minutes
Cook Time: approximately 10-15 minutes
- 12 ounces fresh, washed, cranberries
- 1 cup white sugar
- 1 cup orange juice
- 4-6 thinly slices of fresh, chopped, ginger (slices should be about 1/4″ thick and the size of quarter.)
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the fresh ginger. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Tilt the lid on the stove to void boil over. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Serve with your favorite poultry dish. Enjoy!