Catholic Ragemonkey

Cranberry Sauce
Here is the recipe for the new version of cranberry sauce my mom made for Thanksgiving. To be fair, she took the recipe from a recent local newspaper.

1 lb. of fresh cranberries (check your bag size, some bags are only 10 oz.)
2 cups of sugar
1/2 cup of water
Finely grated zest of one orange
1/2 cup of fresh orange juice
2 Tbsp of finely minced, fresh ginger

Combine all ingredients in a sauce pan and cook over medium heat until cranberries begin to pop. Stir occasionally. Skim off any foam from surface and allow to cool.

Given the amount of sugar and the little water, this recipe is supposed to make a thicker sauce. If you prefer one a bit less firm, you could certainly add up to 3/4 cup of water (I would think), remembering that the half cup of orange juice does add some more liquid.