Ginger Cranberry Sauce

Sheila Lukins

Makes 10 servings

Ingredients

16 ounces fresh cranberries, picked over and rinsed

2 cups granulated sugar

1/2 cup water

1/2 cup fresh orange juice

1 tablespoon finely chopped ginger

Finely grated zest from 1 orange

1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.

2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.