3/4 cup sugar
1/2 cup water
1/2 cup orange juice (1 1/2 oranges juiced- you must measure)
12 ounces fresh cranberries, rinsed and drained
1/2 tsp ground ginger
1 Tbls grated orange zest from oranges
First, zest orange before you juice it. You need 1 Tbls.
Mix sugar, water and orange juice in a medium saucepan. Bring to boil on medium-high heat.
Add cranberries and ginger; return to boil. Reduce heat to medium-low; simmer 10 minutes or until the cranberries burst and sauce begins to thicken, stirring occasionally.
Remove from heat. Stir in orange zest. Cool to room temperature. Cover.
Refrigerate until ready to serve.
Make ahead: Cranberry sauce can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.