- 2 bags (12 oz. each) fresh or frozen cranberries, any soft or decayed berries discarded
- 2 1/2 cups sugar
- Finely shredded zest and juice of 1 orange
- 1 tablespoon minced fresh ginger
- calories 230
- caloriesfromfat 0 %
- protein 0.3 g
- fat 0.1 g
- satfat 0.0 g
- carbohydrate 59 g
- fiber 3.1 g
- sodium 2 mg
- cholesterol 0.0 mg
How to Make It
Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, until berries have popped, about 20 minutes.
Make ahead: Let cool, then chill airtight up to 3 days; sauce will thicken as it cools.
Note: Nutritional analysis is per 1/2-cup serving.