• Juice and zest of 2 oranges
  • 1 cup water 

  • 2 cups white sugar 

  • 1 1/2 pounds fresh cranberries 

  • 8 whole cloves
  • 2 inches fresh ginger, peeled
  • 2 chilies, split and de-seeded
  • 2 cinnamon sticks
Serves: 16

Combine orange juice and zest, water and sugar in a slow cooker, and stir in cranberries. Stick the cloves into the pieces of ginger and place in the pot. Add cinnamon stick and chilies, and stir to combine.
Cook on high for 3 hours, stirring once each hour.

Remove lid and stir well. Continue to cook on high until sauce has thickened and most cranberries have popped, about 45 more minutes.

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