GINGER INFUSED CRANBERRY SAUCE
12 oz. bag of cranberries
1 cup of sugar
2 Tbsp of water
1 Tbsp of orange zest
1 in piece of peeled ginger
Freshly cracked pepper
Start off by placing a 12-ounce bag of fresh cranberries into a saucepan, resereve 1/2 a cup.
Next, add in the sugar, ginger, orange zest and water to the pan, cook over low heat, stirring occasionally until the mixture begins to soften, about 10 minutes.
Now bring the heat to medium and cook for another 12 minutes.
Next, bring the heat down to low and stir in the reserved cranberries.
Lastly add in sugar, salt and pepper to taste and cool to room temperature before serving.