Sunday, November 21, 2010
Well it's that time a year again....cranberry time! I love cranberries and when thanksgiving comes around I buy tons of bags to freeze and have throughout the year. I can't imagine why they don't sell fresh cranberries year-round. This sauce goes well with just about anything - try it with roasted chicken or fish.
2 cups fresh cranberries, rinsed
1 cup orange juice
1/2 cup sugar
2 TBSP ginger, minced
1 TBSP orange zest
1 cinnamon stick
1.Combine the orange juice and sugar over medium heat; bring to a boil.
2. Lower heat add the cranberries, ginger, orange zest and cinnamon stick
Continue cooking until the cranberries pop about 10-15 minutes. Let cool
slightly. Serve at room temperature.