- 1 1/2 pounds cranberries
- 1 cup sugar
- 1/2 cup water
- Zest strips from 1 orange
- 1 tablespoon grated fresh ginger
- Combine all of the ingredients in a very large skillet and cook over moderately high heat until the cranberries are candied, about 15 minutes. Let cool and serve.
The sauce can be refrigerated for up to 2 weeks.