3/4 lb cranberries
1 cup orange juice
1 cup packed brown sugar
2 tsp grated fresh ginger
In a saucepan, combine all ingredients and bring to a boil. Reduce
heat and simmer gently for 10 minutes, stirring occasionally.
Cranberries will pop open and mixture will thicken.
VARIATION: Substitute 2 tsp horseradish for the ginger; stir in after
sauce is cooked. Source: Simple HeartSmart Cooking by Bonnie Stern
Origin: The Vancouver Sun Oct 5/94
From the collection of Karen Deck
Serves: 2
Recipe Categories: Cranberry; Fruit; Sauce
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