1 cup fresh or frozen cranberries
2 tsp. finely grated orange zest
2 tsp. finely minced fresh ginger
1 cup water
1 cup sugar
Place ingredients into a small sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes until syrupy. Let cool then puree in the blender until smooth. Refrigerate for up to 2 weeks.
Recipe Courtesy: © Kathy Casey Liquid Kitchen™