Cranberry Sauce with Rhubarb, Apple, Orange and Ginger

by Pat Tyler

(cranberries, rhubarb )

Yield: servings
Prep Time:
Cook Time:
Total Time:

Ingredients

12 oz fresh cranberries
16 oz frozen rhubarb, chopped into ½ inch slices
1 crisp apple peeled and chopped
3 fresh mandarin oranges peeled, chopped and zested.
Zest of the 3 mandarin oranges
1 C granulated sugar, maybe less depending of the sweetness of the oranges and apple. Do not over sweeten this sauce.
2 Tbsp Ginger (Spice World minced) Use less if substituting powdered ginger.
½ C (more or less) Orange juice
dash of salt.
Optional: Add some chopped roasted pecans.



Instructions

1. Quantities of this recipe are approximate. Taste your way to determine the pest quantities.
2. Zest, peel the oranges and divide the sections, removing as much of the white tissue as possible. Put in food processor or chopper and pulse a few times to break the pieces into chunks. Put in medium sauce pan and add the zest.
3. Add the cranberries and rhubarb, and apple chunks. Add enough orange juice to prevent scortching the fruit. Cook over medium heat. As juice is extracted from the cranberries and rhubarb add ½ C of sugar. When disolved, taste. Add more sugar as needed. Squeeze the minced ginger into the mix. (If using powdered ginger, start with a teaspoon full then stir, taste and add as needed.)
4. Cook until cranberries and rhubarb are tender, stiring occassionally. Do not over stir. Let the fruit chunks remain.
5. Taste to adjust the seasoning.

• This mixture will make good dessert mixed with pearl tapioca.