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Ginger Cranberry Sauce

Based on Parade, 2005 November 13

Serves 12.

• 1 pound (about 4 cups) fresh cranberries, picked over and rinsed.
• 2 cups sugar
• 1/2 cup water
• Finely grated zest of 1 orange
• 1/2 cup fresh orange juice
• 2 tablespoons finely minced fresh ginger

Combine all of the ingredients in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.

Skim any foam from the surface with a metal spoon. Let cool. Refrigerate, covered, for up to 2 months. Freezes well.

If prepared ahead and frozen, defrost it the day before using.