I love this recipe because you can actually taste the cranberries, it’s not too sweet, and it has a bit of zip.  I wish I could claim it, but it’s from Jasper White’s Cooking from New England cookbook.  And no, this has nothing to do with short sales, but everything to do with enjoying all that we have to be thankful for J


2 oranges

1 cup sugar

2 teaspoons lemon juice

2 teaspoons fresh ginger cut into fine julienne slivers

1 bag (12 oz) fresh cranberries

½ teaspoon freshly ground white pepper


Peel one orange and cut the zest (orange part only) into very fine julienne slivers, as thin as possible.  Set aside.  Squeeze both oranges for juice and set aside.  Do not use more than ½ cup juice.

Combine sugar and lemon juice in a small sauté pan.  Heat up slowly and continue cooking until the sugar begins to caramelize.  If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.

When the sugar is caramel colored, add the ginger and orange zest.  Cook for about one minute, then add the cranberries, orange juice and pepper.  Continue to cook on medium heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy.  Remove from heat and let cool.  Refrigerate in an air tight container.

Makes about three cups.  It can be made in large batches to use throughout the holidays.