Put the cranberries, juice, and water in a medium sauce pan and bring to a boil. When the cranberries begin to burst reduce the heat to simmer and stir in the sugar, ginger, and orange zest. Cook until the water evaporates and the mixture thickens, approximately 15 to 20 minutes. Remove from the heat and transfer to a bowl and cool in the refrigerator It will thicken even more as it cools and is refrigerated.
Taste the cranberry sauce and add more sugar if it's too tart for you.
The Nutrition Facts are an estimate only.
Calories: 90kcal | Carbohydrates: 23g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 114mg | Fiber: 4g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 27.2mg | Calcium: 18mg | Iron: 0.2mg