Orange Cranberry Sauce

My daughter found this recipe and it was an instant hit with the entire family! Since we have plenty of extra cranberries left from the holiday season we plan to make this delicious relish all year long or until the cranberries run out.

Orange Cranberry Sauce

• 2 oranges
• ¾-1 cup sugar
• 2 teaspoons lemon juice
• 2 teaspoons fresh ginger, cut in fine julienne or grated on a micro-grater.
• 3 cups (or a 12 oz bag)

1. Peel  oranges and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside. (I used 1 navel orange one time, and 3 cuties the next, both worked just fine. I used a micrograter for the oranges and the ginger instead of julienning.)
2. Combine sugar and lemon juice in a small sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
3. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool.