Recipe courtesy of Martha Stewart
Serves 6 to 8


  • 2 oranges
  • 2 quarts cranberry juice
  • 4 three-inch cinnamon sticks
  • 2 two-inch pieces fresh ginger, peeled and sliced lengthwise
  • Sugar, to taste


With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

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