Recipe: Cranberry Orange Sauce with Ginger Bits

Here’s the sauce I insist on making every year, whether people want it or not. Since I could eat it all myself, that’s no problem. It’s simple and delicious. (I will add a photo when I find one.)

Ingredients

  • 1 bag of cranberries (regular size, not the huge ones)
  • 1 cup freshly squeezed orange juice, with some orange pieces if desired
  • 1 cup sugar (I have used Stevia or Splenda when serving diabetics)
  • 1/4 cups candied ginger, cut into small bits (or some fresh ginger; don’t use powdered)

Method

In a sturdy, medium-sized pan, combine all ingredients. Cook on high, stirring to mix in the sugar well, until the cranberries start to pop. Lower the heat and cook until the sauce begins to thicken, 5 minutes or so.

Let the sauce sit a while to cool off, then pour into a bowl and put in the refrigerator. The sauce will thicken more as it cools.

Serve in a beautiful dish, which it so rightly deserves.