Today's recipe is for homemade cranberry sauce - one cooked and one fresh!
12-ounce bag of cranberries
¾ cup light brown sugar
1 cup apple cider
1 cinnamon stick
1 generous teaspoon grated fresh ginger
1 generous tablespoon grated orange zest
To make the cooked version, add the 12-ounce bag to a pot on the stove top and add 3/4 cup of light brown sugar, 1 cup of apple cider, 1 cinnamon stick, 1 generous teaspoon of grated fresh ginger and 1 generous tablespoon grated orange zest and bring that up to a boil.
Once that does come to a boil, turn the heat down so it is simmering along and let it cook along for 10 to 15 minutes until the cranberries have popped.
To make the fresh cranberry sauce, add the 12-ounce bag of cranberries to a food processor and add a scant 1/2 cup of white sugar, add the zest from 1 large orange, add a generous teaspoon of grated fresh ginger, add the juice from one large orange and then puree that until it is finely chopped.
At that point, put the fresh cranberry sauce into a tightly sealed container and keep that in the fridge. Once the cooked cranberry sauce has been cooking along for 10 - 15 minutes, turn the heat off on that and let it cool down a bit.
Then, place that into a container and into the fridge. When it has cooled down completely, put a lid on that as well.
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