1 bag of fresh cranberries (12 oz)... about 4 cups
1 cup of water
1/2 cup sugar
zest and juice of one lemon
1/4 cup crystallized ginger, matchstick sliced
1 cup diced apple
Combine water and sugar in a small-medium sauce pan and bring to a boil over high heat
Once sugar has completely dissolved, add the cranberries. Then, add the lemon juice, zest, and ginger. Stir to combine. The berries will start popping as they cook. This releases the natural gelatin inside the berry which makes the sauce thicken.
Reduce the heat to a simmer, and continue cooking for about 10 minutes, stirring often. Then, add the apples, and cook for 3-5 minutes longer. You should be able to tell that the berries have all popped and the mixture should be pretty thick. Set aside to cool and store in the fridge until you are ready to eat. Easy to make ahead for the big meal!
Enjoy with your Thanksgiving Dinner!