Cranberry Ginger Sauce

Pair with Luca Pinot Noir


  • 12oz bag fresh cranberries
  • 12oz orange juice
  • 1 cup granulated sugar
  • 3 tbsp grated fresh ginger
  • Grated zest from 2 large oranges


Combine all ingredients in a heavy large saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer until sauce thickens, stirring and mashing berries frequently. Transfer sauce to bowl. Cover and chill. Makes about 3 cups and can be refrigerated up to 2 weeks.

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