New England Cranberry Sauce


yields 2 cups


12 oz fresh cranberries (about 4 cups) ½⅔ maple syrup grated rind and juice of one orange (about ½ cup) ½ teaspoon ground ginger ½ teaspoon ground cardamon dash of cinnamon

Nutritional information

No nutrition information available


Wash and drain the cranberries. Remove any soft or discolored cranberries and any leaves or stems. Combine all the ingredients in a medium saucepan and cook on medium heat for 10 to 15 minutes, stirring, until the cranberries have popped and the sauce is thick. Serve hot or cold.