No cans needed.
- 2 cups of orange juice
- 1 large bowl cranberries (about two bags)
- 1 tsp. ground ginger
- 2 cups sugar
- Zest of 1 orange
- 1 cup walnuts or pecans
1. Combine orange juice, cranberries and ground ginger in a pot and bring to a simmer. Let mixture cook for approximately 10 minutes until berries come to a pop.
2. Turn off the heat. Add sugar, orange zest and walnuts (or pecans) to mixture. Stir until sugar dissolves completely. the trick is to add sugar after the cranberries have popped so the skins don't get tough.
3. Once sauce has cooled, pour into a serving dish. The receipe tastes best if stored in a refrigerator for a day or two.