Orange ginger cranberry sauce

Photo: Just One Cookbook

Fifteen minutes, six ingredients and a little fresh ginger that wakes the whole thing up. Namiko keeps it bright with orange juice instead of water.

From Namiko Chen at Just One Cookbook · @justonecookbook

Adding the zest, cinnamon and ginger at the end keeps their flavor fresh instead of cooked flat.

You need

• 12 oz (340 g) cranberries, fresh or frozen (one bag)
• 3/4 cup light brown sugar
• 3/4 cup orange juice
• 2 tsp orange zest, plus more to garnish
• 1 cinnamon stick, about 3 inches
• 1/8 tsp grated fresh ginger, with its juice (more to taste)

How to make it

1. Pick through the cranberries and throw out any soft ones. Put them in a small saucepan with the orange juice and brown sugar and stir.
2. Bring to a simmer over medium heat, then lower to medium-low and cook uncovered, stirring now and then, until most of the berries have popped, about 8 minutes.
3. Add the cinnamon stick, orange zest and ginger and cook 1 to 2 minutes more, until it's as thick as you like.
4. Take it off the heat; it keeps thickening as it cools. Serve warm or at room temperature with a little more zest on top.

Written in our own words from Namiko Chen's recipe, with their quantities. The original: Orange ginger cranberry sauce, Just One Cookbook.

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