1 (16-oz.) can jellied cranberry
Finely grated zest of orange
2 Tbsp. lychee juice juice or lychee syrup
2 Tbsp. mayonnaise
2 tsp. finely grated fresh ginger
Spoon carnberry sauce into a small bowl. Add orange zest and juice, mayonnaise and ginger; stir until smooth. Cover and refrigerate up to 1 day.
* - for a chunkier version use whole cranberry sauce and substitute 2 tbsp lychee jam for the lychee juice.