1 12 oz. bag cranberries

1 C. water

1 C. sugar

1 orange, cut into small sections, pith and seeds (duh!) removed

Zest from 1 orange

Some fresh ginger, grated (make it TINY!)

 

In a large (the taller the sides, the better, because you’re exploding cranberries) saucepan, heat water, sugar, and cranberries until boiling. Reduce the heat to a gentle boil and add grated ginger, orange zest, and orange pieces.  Cook until all the cranberries explode and sauce has reached desired consistency, 10-30 minutes, with the sauce thickening as it cooks longer.