Cranberry Ginger Sauce

Makes 10 servings

Ingredients

• 16 oz fresh cranberries, picked over and rinsed
• 1.5 cups granulated sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 tbsp finely chopped ginger
• finely granted zest from 1 orange

1. Combine all ingredients in medium sauce pan. Cook over medium heat until berries begin to pop open, about 10 minutes, stirring occasionally. Remove from heat.
2. Skim foam off surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.