This cranberry sauce tastes just barely sweet with orange and a hint of ginger. It is as low in sugar as I could make it, sweetened with only 1 tablespoon of white sugar and 1/4 cup apricot jam (made with sugar), reduced apple juice and fresh orange.
This yields 1 cup sauce, since I used only half the 12 oz. bag of cranberries, which is enough for a small Thanksgiving party. You can make this several days ahead of the big feast. I made it on Tuesday.
10 oz. bottle of apple juice (the little Martinelli bottle)
1 slice of fresh ginger, peeled
1 1/2 cups fresh cranberries (1/2 of a 12 oz. bag)
1 large naval orange
1/4 cup apricot jam made with sugar
1 Tb white sugar
Heat apple juice and ginger slice in a medium saucepan. Boil until it is reduced to 1/2 cup. Discard the ginger or put it in your tea for some nice ginger tea.
Pour out the cranberries into a colander and pick through them, discarding any that are getting old. Rinse and add to the reduced apple juice. Bring to a boil.
Stir in 1/4 cup apricot jam. If you have other jams in the house, you can experiment with them.
Finely zest the orange on a plate, then add to the sauce.
Cut all the white bitter pith from the orange and cut up the orange into small pieces working around the core. Set the orange skins and core aside. Add the orange pieces and juice from cutting to the sauce.
Squeeze the juice from the peels and core into the sauce.
Cook a total of 20 minutes over medium heat, until the texture is thick as jam and about half of the cranberries have burst.
Store in the refrigerator until Thanksgiving.