PA Baker
Master Chef
Per Kads' request!
2 c white sugar
4 c cranberries
2 c water
Grated fresh ginger and orange zest (grated with a microplane, if you have one), to taste. (I'm a bigger fan of ginger than I am of citrus so I use more ginger and just enough citrus to cut through)
In a deep pan, combine sugar and 2 cups water. Bring to a boil, stirring to dissolve sugar, and boil for 5 minutes. Add cranberries, ginger and orange zest. Return to boiling, reduce heat. Simmer gently, stirring occasionally until mixture begins to thicken. Cool to room temperature and refrigerate, covered, overnight.
I always let the mixture cook over the heat longer than I think I should. It seems to take awhile to thicken. No two batches are ever the same, but if I had to guess I'd say it's a good 20 minutes. Just stir often.
2 c white sugar
4 c cranberries
2 c water
Grated fresh ginger and orange zest (grated with a microplane, if you have one), to taste. (I'm a bigger fan of ginger than I am of citrus so I use more ginger and just enough citrus to cut through)
In a deep pan, combine sugar and 2 cups water. Bring to a boil, stirring to dissolve sugar, and boil for 5 minutes. Add cranberries, ginger and orange zest. Return to boiling, reduce heat. Simmer gently, stirring occasionally until mixture begins to thicken. Cool to room temperature and refrigerate, covered, overnight.
I always let the mixture cook over the heat longer than I think I should. It seems to take awhile to thicken. No two batches are ever the same, but if I had to guess I'd say it's a good 20 minutes. Just stir often.