Cherry-Ginger Cranberry Sauce
This one is for the tarts.
Ingredients
- 12 oz fresh cranberries
- 1/2 cup dried tart cherries I used dried Montmorency cherries
- 1 cup sugar
- 3/4 cup water
- Juice and zest of one large orange
- 1- inch chunk fresh ginger
Instructions
- Place the all ingredients in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken.
- Remove from heat. Fish out and discard the ginger.
- Serve hot or cold.