- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup water
- 4 cups (2 12-oz packages) of fresh cranberries, rinsed and picked through
- 2 whole cinnamon sticks
- 1 orange, zested and juiced (about 1/2 cup oj)
- 1/2 teaspoon nutmeg
- 1 inch fresh ginger, peeled and grated
In a saucepan, bring water and sugar to a boil, stirring to dissolve completely
Add cranberries and cinnamon, return to a boil
Reduce heat, simmer for 10 minutes . You will hear the berries popping open. Cover with a lid to avoid spraying berry juice.
Turn off the heat and add the orange juice, nutmeg, and ginger. Remove cinnamon sticks.
Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cool.
Garnish with orange zest and serve
In 1840, Massachusets Revolutionary War Vet Henry Hall noticed cranberries grew well when sand was swept into his bog by the local winds and tides. A sandy bog provides the perfect growing conditions for the cranberries by limiting the growth of weeds and enhancing that of the deep rooted cranberries. Because cranberries are exposed to so much more sunlight in these growing conditions, it increases their antioxidant capacity making them one of the most concentrated sources of “polyphenols” around. You can always tell a fruit has this type of bioactive compound/antioxidant by the intense color (acai berry, blueberry, grape). Cranberries have high levels of vitamin C, vitamin A, fiber, and mineral manganese. Today, cranberries are a major crop in Massachusetts, New Jersey, Oregon, Washington, and Wisconsin as well as many provinces in Canada.
*information adapted from WHfoods.com