Cranberry Ginger Sauce

Thank you Ron Karlin for this delicious recipe!

16 oz fresh cranberries, picked over and rinsed

2 cups granulated sugar

1/2 cup water

1/2 cup fresh orange juice

1 Tbsp finely chopped ginger

Finely grated zest from 1 orange


1. Combine all ingredients in a heavy saucepan.   Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
Serves 10 per serving
180 calories, 47g carbs; No fat, protein, or cholesterol