Cup of Yum
1. Gather all the ingredients.
2. Rinse 12 oz cranberries well and drain off the excess water. Pick through the cranberries and discard any squishy ones. Transfer them to a small saucepan.
3. Zest the orange (I use a microplane) until you have 2 tsp orange zest and set it aside. For one-quarter of the orange, I use a citrus zester that yields ribbons for garnish.
4. Cut the orange in half. Juice until you get ½ cup orange juice.
5. Grate the ginger (I use the same microplane) and measure ⅛ tsp ginger (grated, with juice).
6. In a small saucepan, combine the cranberries, ¾ cup sugar, the juice of the orange, and ¼ cup water.
7. Bring the mixture to a simmer over medium heat.
8. Reduce the heat to medium low and cook uncovered, stirring occasionally, until the cranberries have popped, about 8 minutes.
9. Add 1 (3-inch) stick cinnamon, the orange zest, and the grated ginger. Cook until the mixture has thickened to your liking, about 1–2 minutes.
10. Remove the pot from heat. The sauce will continue to thicken as it cools. You can serve the sauce warm or at room temperature.

To Store

1. Cool completely. Cover tightly and refrigerate for up to 2 weeks. To freeze, cool the sauce completely and freeze for up to 3 months.