Fresh Whole Berry Cranberry Sauce with Orange Zest and Ginger

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by Lynne Vea PCC Natural Markets Chef

KING5.com

Posted on November 19, 2011 at 3:04 PM

Updated Thursday, Dec 22 at 2:21 PM

As Ciscoe said: "After we made this recipe, I realize I'll never need to open a can again!"

And although PCC carries some excellent organic canned cranberry sauce, the beauty of making your own is the flavors you can meld into it with so little effort! Here we take advantage of winter's favorite, maple syrup, and punch it up with orange zest and fresh ginger. Yum!


(Makes about 2 cups of sauce)

2 cups organic cranberries, washed and drained
1/2 cup (or more to taste) maple syrup
1 tablespoon minced fresh ginger
Juice and zest of one orange or tangerine

Combine the cranberries with the rest of the ingredients in a saucepan over medium heat. Cook, stirring frequently until the berries have popped open. Cranberries are very tart so taste for sweetness and add a bit more maple syrup if you like. It will thicken as it cools.

If you like a smoother textured sauce, you may put the berries through a food mill (my grandmother called this strained cranberries, and this is what she always served!) or puree them in a food processor.
 

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