Orange-Ginger Cranberry Sauce
12 ounce bag fresh cranberries
1/2 cup water
1/2 cup orange juice
3/4 cup sugar
2 heaping tablespoons minced fresh ginger
one navel orange, peeled, pith removed and chopped into small chunks
one cinnamon stick
scant 1/4 cup dried, no sugar added, cherries
1 tablespoon raspberry vinegar
Combine water, juice and sugar in a saucepan.
Add the cranberries and bring to a low boil.
Lower heat to simmer.
Stir in the ginger and orange bits.
Simmer 10 to 15 minutes, stirring occasionally, until the cranberries have popped.
Remove saucepan from heat and stir in the cherries and vinegar.
Add the cinnamon stick.
Let the sauce cool in the pot.
Sauce will thicken upon standing.
When cool, remove the cinnamon stick and transfer to a container.
Refrigerate up to 2 days ahead of serving.
Pairs Well With
Every Thanksgiving I try a new cranberry sauce recipe, and every year I'm left with almost as much sauce as I started with. Clearly no one liked any of the sauce recipes I was trying, so this year I made up my own. Not only did everyone like it, there were NO leftovers! Even people who said they didn't like cranberry sauce, gobbled this up.