Spicy cranberry-orange sauce

November 18, 2009

Serves 8

2 packages (12 ounces each) fresh cranberries Grated rind and juice of 1 large Navel orange 1 cup dark brown sugar 1/4 cup granulated sugar, or to taste 1/4 cup cider vinegar 1 piece (2 inches) fresh ginger, finely chopped 1/2 teaspoon crushed red pepper, or to taste 1/4 teaspoon salt 1.

In a saucepan, combine the cranberries, orange rind and juice, brown and granulated sugars, vinegar, ginger, red pepper, and salt. Cook over low heat, stirring often, until the sugar melts.

2. Turn up the heat and let the mixture bubble gently, stirring occasionally, for 8 to 10 minutes or until it thickens slightly. Remove from the heat and set aside to cool. Add more granulated sugar or red pepper, if you like. (Prepare 3 days ahead; cover and refrigerate.) Sheryl Julian