3 cups (12 ounces) cranberries
1/2 cup sugar
1/2 cup water
zest and juice of 1 orange
2 tablespoons fresh grated ginger
cinnamon stick
Place cranberries, sugar, water and orange juice in a saucepan. Bring to a boil and then lower to a simmer.
Stir in ginger, orange zest, and cinnamon stick. Cook until cranberries burst and thicken, about 15 minutes.
Once thick remove from heat and let cool to room temperature. Refrigerate until ready to serve.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from a Bing recipe.
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