- 2 large navel oranges
- 1 (12-ounce) package fresh cranberries, picked over
- 3/4 cup sugar
- 1/4 cup water
- 1/8 teaspoon ground ginger
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon fresh lime juice
Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.
Recipe courtesy of Patty Burns