Once again, over the years I have tried many different cranberry sauces and relishes. One year, I even did a Martha Stewart version of putting her cranberry sauce recipe mounded on top of halves of poached pears. It looked gorgeous but the taste was mediocre.
This gingered version, from Sheila Lukins of Silver Palate fame, is the best. If made properly, the little cranberries look jewel-like and glisten! People who don’t even like cranberries like this. This is also delicious as a sauce for sautéed or grilled duck breasts. It is easy to make and it will keep for a long time, if sealed in a tight container and refrigerated. You probably could even freeze it.
I hope you enjoy it!
12 oz. fresh cranberries, picked over and rinsed
1 3/4 cups granulated sugar
1/2 cup water
1/2 cup fresh orange juice – yes, please squeeze some juice oranges. It makes a difference!
1 tbs. finely chopped fresh ginger
Finely grated zest from one orange
Combine all ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
Skim foam off the with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.