You readers, however, don't care about my Mexican food baby. You're maybe perusing the web in search of the finishing touches for your Thanksgiving meal. Look no further--your cranberry sauce needs have been met. This takes only a few minutes to put together and then the dish basically cooks itself on the stove.
This cranberry sauce falls on the sweeter side of the spectrum, but still gets a different kick of flavor from the orange juice and crystallized ginger. I'm a ginger fiend so I particularly liked this...in fact, next time I'll stir a bit extra in at the end! Thanksgiving is still two days away but this can be made three days ahead of time so make this now and cross it off of our to-do list!
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One Year Ago: Pumpkin Whoopie Pies
-2 (12 oz) bags cranberries
-1 1/2 cups sugar
-1 cup orange juice
-1 cup water
-1 tbsp grated orange peel (I zested 1 orange)
-1 tsp ground ginger
-1/2 cup minced crystallized ginger (about 2 oz.)
1. In a heavy medium-sized saucepan, combine cranberries, sugar, orange juice, water, orange peel, and ginger. Heat to a boil, stirring occasionally to dissolve sugar.
2. Once boiling, continue to boil, stirring occasionally, until cranberries pop (5-10 minutes).
3. Remove from heat and cool. Stir in crystallized ginger. Cover and refrigerate (can be made 3 days ahead of time).