Probably the best cranberry sauce we've had at Thanksgiving. "Tastes like summer," said Chris.
Orange-Ginger Cranberry Sauce
Adapted from a recipe by Sheila Lukins for Parade via Epicurious
22 oz. fresh cranberries, picked over and rinsed
2 3/4 cups granulated sugar
Finely grated zest from 1 orange
4 tsp. finely grated ginger
2/3 cup water
1/2 cup fresh orange juice
1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10-14 minutes. Smash the berries around a bit with a spoon as they cook so some break up.
2. Using a spoon, skim any foam off the top surface of the sauce and discard the foam. Cool the sauce to room temperature, then refrigerate, covered, for up to 3 months.