Yield: 6 servings
Servings: 15 minutes
12 oz fresh or frozen cranberries
1/2 cup orange juice
1/3 cup maple syrup
1/4 cup port wine (or water)
1 teaspoon orange zest
1/4 teaspoon fresh grated ginger
2 cinnamon sticks
In a small saucepan over medium-heat, mix together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
Bring the cranberry mixture to a boil. Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently. Once the cranberries start to pop and soften, turn the heat off so that the sauce doesn’t get too mushy. The sauce will continue to thicken as it cools.
Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon. Let the sauce cool for about 20 or 30 minutes, serve and enjoy! You can also garnish your cranberry sauce with extra orange zest or some fresh herbs to make a pretty presentation.
Source: Eat Yourself Skinny