This is a nicely tart cranberry sauce with an updated twist…loose the white sugar.

1 pound cranberries
1 cup water
3/4 cup honey (1/4 cup more if you want it sweeter)
1/8 tsp fresh grated ginger
pinch salt

Mix above ingredients in a pan and bring to a rolling boil on medium-high for 15-20 minutes.  You will hear the cranberries popping so don’t be alarmed. The sauce will thicken as it cools to room temperature.  Refrigerate after cooled.  This can be made a couple of days in advance.

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All ingredients in the pan and ready to go!
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Rolling boil.
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Five minutes to go…
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Done and cooling.
Put in a serving dish and refrigerate until ready to serve.

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