1 cup plus 1/2 cup fresh cranberries2 cups freshly-squeezed orange juice (about 5 large oranges)1/3 cup sugar1 2-inch piece ginger, peeled and sliced into thick coins
2 cups sparkling water, chilled (or more if you like it less sweet)
In advance of making this recipe, freeze 1/2 cup of cranberries. You’ll use these as a garnish.
Combine 1 cup cranberries with the orange juice, sugar and ginger in a medium pan over medium-high heat; bring to a boil. Continue to boil until cranberries begin to pop. Once cranberries have popped open and softened, use the back of a wooden spoon to smash them against the side of the pan. Remove from heat and cool.
Strain cooled cranberry mixture into a bowl through a fine mesh sieve. Discard solids and refrigerate juice until chilled, about an hour. Transfer juice to pitcher and stir in sparkling water. Drop in a few frozen cranberries and serve.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 47 of 2015.