Ginger-Orange Cranberry Sauce

I've been assigned to make cranberry sauce and apple pie (post soon to come) for the Thanksgiving feast this week, so of course I had to share!! This is definitely the best homemade cranberry sauce I've had, and on top of that, it's SOOOO easy to make!!  Literally, all you do is throw the 6 easy ingredients in a pot, stir occasionally for 10 minutes, and voila!!

Check out the before and after pics:

    

Ginger-Orange Cranberry Sauce
Yields 12 servings

Ingredients

• 1 pound (about 4 cups) fresh cranberries, picked over and rinsed
• 2 cups sugar
• 1/2 cup water
• Finely grated zest of 1 orange
• 1/2 cup fresh orange juice (from about 1 medium orange)
• 2 Tablespoons finely minced fresh ginger

Directions

• Combine all of the ingredients in a saucepan.  Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.  Note:  cooking this sauce for more than 10 minutes is too long!!  Watch the clock!
• Skim any foam from the surface with a metal spoon (this is perfect as a taste test!  Just be careful because it will be HOT!)
• Let sauce cool.  Then refrigerate, covered, for up to 2 months.  This sauce freezes well.

**Tip: Make this sauce a few days ahead of turkey-day.  The flavors will marinate and be so much better than if you make it day-of!

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