- 16 ounces fresh cranberries, picked over and rinsed
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 cup fresh orange juice
- 1 tablespoon finely chopped ginger
- Finely grated zest from 1 orange
- Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
- Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.