By: Amber Schooley
I decided to take the advice of a previous reviewer and not use all of the orange rind. I doubled the recipe, and only used the rind of about half of the first orange. I used cara cara oranges, which are significantly sweeter than most others, and it actually turned out sweeter than when I made the cranberry raspberry sauce for Thanksgiving. I could not find ginger crystals, so I used fresh spearmint from my plant outside and it fit together perfectly.
Pros: healthy, tasty