Cranberry Sauce With Orange & Ginger
Ingredients
- 12 ounces fresh cranberries
- 1 cup brown sugar
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- * Optional: a glug or two of bourbon
Instructions
- Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don't want the berries pureed. If you don't have a food processor, you can opt for a chunkier cranberry sauce and just use the cranberries whole.
- Add all the ingredients to saucepan over medium-high heat. Bring to a simmer. Lower heat a bit to keep it at a nice simmer for about 20 minutes, until the cranberries have softened and the liquid has reduced to create a thick compote. If you are using whole cranberries, you'll hear them pop a bit "“ it's ok, that's what they do. Cool before serving. (Make-ahead note: Can be made days ahead before serving, I actually think it is even better that way. Keep refrigerated in an air-tight container and either warm up or bring to room temperature before serving.)