Ginger Cranberry Sauce

• 1 oranges (juice orange) or 3 -4 clementines, chopped & zested
• 1 (12 ounce) package fresh cranberries or (12 ounce) package frozen cranberries
• 1 tablespoon fresh ginger, peeled & grated
• 1 lemon, juiced & zested
• 1 1/4 cups sugar
• 1/2 cup cranberry juice
• Optional
• 1 dash cayenne pepper
• splash orange juice

1. Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
2. In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
3. Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:
4. Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
5. I never liked cranberry sauce until I made this one.

oranges, fresh cranberries, fresh ginger, lemon, sugar, cranberry juice, cayenne pepper, orange juice

Taken from www.food.com/recipe/ginger-cranberry-sauce-444692 (may not work)