Homemade Cranberry Sauce

• 2 bags Fresh Cranberries (12 Oz Bags)
• 4 whole Mandarin Oranges, Peeled And Sectioned
• 1/2 cups Water
• 1 cup Pomegranate Juice
• 1/2 cups Brown Sugar
• 1 cup White Sugar
• 1 Tablespoon Fresh Ginger, Peeled And Minced
• 1/4 cups Honey
• 1 teaspoon Cinnamon

1. Add cranberries, Mandarin orange sections, water and pomegranate juice to a large saucepan or pot. Bring to a boil, then reduce to medium heat and allow the mixture to simmer until cranberries begin to pop open.
2. Add sugars, ginger, honey and cinnamon, stir frequently and continue cooking until well blended. Remove from heat and let it cool.
3. Transfer to a sealed container and keep overnight in the fridge before serving.
4. Notes:
5. - The sauce will seem thin at first but don't worry, it will thicken in the fridge overnight.
6. - You can prepare the cranberry sauce 2-3 days in advance.

cranberries, oranges, water, pomegranate juice, brown sugar, white sugar, fresh ginger, ubc, cinnamon

Taken from tastykitchen.com/recipes/holidays/homemade-cranberry-sauce-6/ (may not work)