Cranberries are a good source of Vitamin C, Potassium and believe it or not, Carotene. Their antioxidant properties have drawn the attention of scientists doing cancer, immune system and cardiovascular research. All good reasons to eat cranberries!
As we enjoy the tartness of the cranberries, I use very little sugar. The reduced sugar also helps maximize the health benefits of this lovely berry.
4 cups whole cranberries, fresh or frozen
1/3 c. sugar
1 Tbsp. ginger
½ c. fresh orange juice
Zest of one orange
Wash the cranberries and place them in a quart pot with a lid. Add the sugar, ginger, orange juice, and zest. Add about 1 c. of water. Stir to combine well. Put the pot on the stove and cover with lid. Turn the burner to high. When the water boils, immediately reduce the heat to medium-low. Simmer the berries, stirring occasionally, until most have popped their skins and the sauce is thick and glossy, about 20 minutes. Remove the pot to the counter and cool uncovered. The sauce will continue to thicken as it cools. The sauce can be served warm, or refrigerated until needed.