Cranberry Sauce with Candied Ginger

Makes about 2 1/2 cups

Cranberry sauce is de rigueur with Thanksgiving turkey. This version adds the lovely warmth and vigor of ginger to further differentiate it from all of the other flavors on the plate. Substitute more orange juice for the triple sec, if you like.

Ingredients

1/2 cup orange juice
1/2 cup triple sec or other orange liqueur
1 1/4 cups brown sugar
1 (12-ounce) bag fresh or frozen and thawed cranberries
1 1/2 teaspoons ground ginger
1 cup crystallized (candied) ginger, finely chopped, divided
1 tablespoon oranze zest

Method

Put juice, triple sec and sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes.

Add ground ginger and about a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more.

Remove from heat, stir in zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and serve.

Nutrition

Per serving (About 1/2 cup): 280 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 72g total carbohydrate (4g dietary fiber, 61g sugar), 0mg cholesterol, 25mg sodium

http://wholefoodsmarket.com/recipes/1332