Adjusted my recipe to 10 cups fresh cranberries, 3 TBSP grated ginger, zest from 3 navel oranges, 3 1/3 cup orange juice, and 4 1/6 sugar. Cool until berries all pop and sauce is thick and stays on the back of a spoon, and thickens.
Hubby always requests extra because it freezes really well, and he eats it on turkey and ham sandwiches, puts it over ice cream, eats it straight 🙂 etc.
