A little ginger is always necessary! The best way to use it, is in this made-from-scratch cranberry sauce that will complement your stuffing – since I’m from the south it will complement my rosemary cornbread dressing.
- 1 lb. cranberries (fresh or frozen)
- 1/2 c. granulated sugar
- 1/3 c. light brown sugar
- 2 tsp. orange zest
- 3/4 c. fresh orange juice (from 2 oranges)
- 1 tbsp. fresh ginger
In a medium saucepan, combine cranberries, granulated sugar, light brown sugar, orange zest, fresh orange juice, and fresh ginger. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.