Cranberry and Ginger Sauce

Adapted by
Yield: 8 servings


4 cups fresh cranberries
3/4 cups brown sugar
4 cups fresh orange juice
1/2 cup orange julienned
1/2 cup fresh gingerroot, peeled and julienned
1 Tablespoon Sherry vinegar
salt and freshly ground black pepper to taste


Dilute the sugar in the orange juice and place over medium heat in a heavy saucepot. Bring to a
simmer and add the orange zest, ginger and 3 cups of the cranberries. Simmer, uncovered for 1
hour, or until the mixture becomes thick and syrup-like. Add the remaining cup of cranberries and
continue cooking for 20 minutes, finish with salt and pepper and a splash of vinegar. If the mixture
is too tart, simply dilute more sugar in orange juice and add to the mix, simmer and serve. This sauce
is better served cold.