INGREDIENTS:

• 2 large navel oranges
• 1 12-ounce bag cranberries
• 1 cup sugar
• ½ cup (2 ½ ounces) chopped crystallized ginger
• 1 3-inch cinnamon stick

DIRECTIONS:

1. Grate zest from 1 orange.  Squeeze juice from both oranges.  Add water to juice to measure 1 cup.

2. Bring cranberries, juice mixture, sugar, ginger, and cinnamon to a boil in a heavy-bottomed medium saucepan over medium-high heat, stirring often to dissolve sugar.  Reduce heat to medium and cook, stirring often, until berries burst and juices are syrupy, about 10 minutes.  Transfer to a medium bowl.

3. Cover and refrigerate until chilled, at least 4 hours.  Serve chilled or at room temperature.  (Cranberry sauce can be made, refrigerated in a cover container, up to 2 weeks ahead.)

SERVES 8 TO 10