Ginger Cranberries

These cranberries are probably not for kids, but if you like ginger, you will LOVE them:


  • 16 – 20 ounces fresh cranberries (ok, I have used frozen without a problem, but fresh is sooo much better)
  • 2 cups sugar
  • 1 1/2 cups fresh orange juice
  • 1//2 T orange zest (I have skipped this, but it is better if you go to the effort….)
  • 2 – 3 Tablespoons finely minced fresh ginger (truth be told I sometimes use more, but I am crazy for ginger, go at your own pace)

Combine ingredients in a saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Taste to determine if ginger is adequate. Add more to taste. Cook 15 minutes more until berries are soft and falling apart. Toward the end of cooking skim and discard the foam that rises to the top. Cool. Refrigerate covered. Serve hot or cold (I prefer hot, but they are delicious both ways). I use the leftovers both with turkey leftovers or in yogurt for breakfast. These will keep in the refrigerator for up to two months, longer if frozen.

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