1/2 cup orange juice
1/2 cup orange liqueur
(cointreau or triple sec)
1 1/4 cup cups brown sugar (consider 3/4 c.)
1(12-ounce) bag fresh or frozen and thawed cranberries
1 1/2 teaspoon ground ginger
1 cup crystallized (candied) ginger, finely chopped, divided
1 tablespoon orange zest
Preparation - Directions
Put juice, triple sec and sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes.
Add ground ginger and about a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more.
Remove from heat, stir in zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and serve.