This is another recipe that I’ve used and it’s also good. I served this in a hollowed out orange.
Makes 3 cups
1 lb. fresh cranberries
1 apple, peeled, cored and chopped
2 lg. oranges, peeled and chopped
3/4 cup sugar
1/2 cup water
1/2 T fine minced fresh ginger/ 1 t ginger powder
1 T honey
pinch kosher salt
juice of 1 juicy lemon
Combine all ingredients in a heavy saucepan. Cover and cook over very low heat, stirring occasionally, for 3 or 4 hours. Serve hot or cold. Also good on sandwiches with turkey and stuffing.
Modified, shared by Betty Waldron
