Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | 12 ounce bag fresh cranberries |
| 1 cup / 250 ml | sugar |
| 1 cup / 250 ml | water |
| 2.25 tsp / 11 ml | finely grated orange peel |
| 1/2 tsp / 2 ml | coarse kosher salt |
| 1/2 tsp 2 ml | ground cinnamon |
| 1/8 tsp / 1 ml | ground allspice |
| 1/8 tsp / 1 ml | ground cloves |
| 1/8 tsp / 1 ml | ground nutmeg |
| 1 1/2 tsp / 7 ml | grated peeled fresh ginger |
Directions
Bring all ingredients, except ginger, to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
Cool to room temperature. Stir in ginger. Cover and refrigerate cranberry sauce. Can be made one week adhead.
Makes about 2 1/4 cups.
Source: Bon Appetit, November 2006.