Ginger Cranberry Sauce
- 16 ounces fresh cranberries
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup fresh tangerine or orange juice
- 1 tablespoon finely grated ginger
- Finely grated zest from 1 tangerine or orange
- 1 cinnamon stick
- Combine all of the ingredients in a heavy saucepan.
- Cook over medium-low heat until the berries pop open, about 15 minutes.
- Remove from heat.
- Remove foam off the surface.
- Cool to room temperature. Refrigerate for at least 2 hours or overnight.