Cranberries With A Zetz

1. 1

   In a colander, rinse off the cranberries. Pick out any gross-looking ones, but don't worry if a few look a little bruised - soon it won't matter.

2. 2

   If you're so inclined (I'm generally not), wrap up the orange peel, ginger and spices in a bouquet garni.

3. 3

   Add all the ingredients to a medium saucepan and bring to a boil (the cranberries will start to pop). Turn down the heat so that the sauce stays at a mild boil, stirring occasionally until it looks more like a sauce than a potful of ingredients (about 6-10 minutes). It's up to you how thin/thick you like it, but if you let all the liquid cook out, it will be a gelatinous brick.

4. 4

   Take the sauce off the heat and pour into a container to cool (it will continue to thicken a bit). Remove the cinnamon stick and as much of the orange peel, ginger and peppercorns as you care to.

* Per serving · 4 servings · Values may vary.

No additional tips available.