- 1 – 1 1/4 cups granulated sugar (go with 1 cup if you prefer a more tart version)
- 1/2 cup cranberry juice
- 1/2–3/4 teaspoon fresh grated ginger
- 1/2 teaspoon ground cinnamon
- 16 ounce bag fresh cranberries
- Zest of 1 orange – just the orange part
- In a large, heavy saucepan, add sugar, juice and cinnamon and grated ginger.
- Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes.
- In a colander, rinse and pick over the cranberries to remove any mushy ones.
- Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
- Skim the foam off the surface with a metal spoon and discard.
- Remove from heat, stir in orange zest and cool to room temperature, uncovered.
- Place in container, cover and store in the fridge for up to 3 months.
If you prefer to have it smoother, once you add in the orange zest either use an Immersion blender on it or run it through a food mill/sieve to remove any pieces.