Cranberry Sauce With Crystallized Ginger


2 12 ounce bags cranberries
1 1/2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/2 cup crystallized ginger; minced

Combine first 6 ingredients in heavy medium saucepan.  Bring to boil, stirring until sugar dissolves.  Boil until cranberries pop, stirring occasionally, about 5 minutes.  Cool.  Mix in crystallized ginger.  (Can be prepared 3 days ahead.  Cover and refrigerate.)

12 servings

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