46; position: relative; margin: 0px; list-style-type: none; padding: 0px 0px 0px 23px !important;">Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
46; position: relative; margin: 0px; list-style-type: none; padding: 0px 0px 0px 23px !important;">After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
46; position: relative; margin: 0px; list-style-type: none; padding: 0px 0px 0px 23px !important;">Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
46; position: relative; margin: 0px; list-style-type: none; padding: 0px 0px 0px 23px !important;">Remove from heat and stir in , orange zest, ginger, and vanilla extract. Sauce will continue to thicken as it cools.
46; position: relative; margin: 0px; list-style-type: none; padding: 0px 0px 0px 23px !important;">Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.