I have made the same recipe for cranberry sauce with crystallized ginger for years but this is the first time it is so runny. I doubled the recipe this time. Maybe I was 'off' in my measurements for the liquids (orange juice and water).
I was thinking maybe I could add gelatin, but I am not experienced with it. Or maybe I should put it back on the stove to boil down? But then the cranberries will be like mush. Any suggestions? Thx.
Kathy from MN