Recipe: Ginger Orange Cranberry Sauce
Description: This is very nom. Everyone loved it at Thanksgiving! This is a wonderfully tart sauce with a warm bite from the ginger and just enough sweet.
Ingredients: [{"text": "12 ounces cranberries"}, {"text": "2 oranges"}, {"text": "1 teaspoon ginger, grated"}, {"text": "1 cinnamon stick, about 2 inches"}, {"text": "1/2 cup applesauce (unsweetened)"}]
Instructions: Grate the orange to get all the peel. Set aside. Then halve and squeeze the orange and get all the pulp you can. If you don't have a full 8 ounces of orange juice, add water until you get to a cup or get another orange.
Add the grated orange rind, ginger, applesauce, cinnamon, orange juice and cranberries to a pan. Simmer until all the cranberries pop.
Remove the cinnamon stick.
Alternately, you can use star anise instead of ginger. Add two star anise at the beginning and remove with the cinnamon stick.
Serve warm or chill.
This makes 8 large or 16 small servings. As a side dish at Thanksgiving, everyone took small amounts.
