Cranberry-Orange Sauce
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Martha Stewart Living, November 2005
- Yield Makes about 3 cups
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Ingredients
- 3 cups fresh cranberries (12 ounces)
- 1 cup sugar
- 1 tablespoon minced peeled fresh ginger
- 1 navel orange, peel and pith removed, flesh cut into segments
Directions
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Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst, about 7 minutes.
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Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week.
Used two Clementines since it is the season and had fresh white ginger from the farmer's market. Added some zest from a clementine and followed the other instructions. So far, so good. It looks beautiful in Grandma's cut glass bowl. I hope it is as good as Martha's recipe from years past (which I couldn't find) using Satsuma oranges. Seems pretty similar. That recipe makes incredible berries enjoyed even by non-cran lovers. If you have leftovers try them over vanilla ice cream.