Whole Orange Ginger Cranberries

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Whole Orange Ginger Cranberries

Source: Parade Magazine, Nov. 12, 2000

 

16 oz. fresh cranberries

2 cups sugar (or alternative)

1 cup fresh orange juice

1 Tbs. orange zest

1 Tbs. peeled, finely minced fresh ginger

 

Combine ingredients in a saucepan. Cook over medium heat until the

berries pop open, about ten minutes. Cool. Refrigerate, covered.

 

This recipe will keep in a refrigerator for up to 2 months (longer, when

frozen). Toward the end of cooking, skim and discard the foam that

rises to the top.

 

Serves: 10

Calories per serving: 189