Cranberries With A Zetz

• 1 12 ounce bag fresh whole cranberries
• 1/2 cup diced, dried fruit (I used cranberries today, but I also like cherries and apricots)
• 1-2 inch piece fresh ginger, peeled and sliced
• 3-4 inches orange peel (try not to get too much of the pith)
• 1 stick cinnamon
• 6-12 whole black peppercorns
• 1 cup sugar
• 1/2 cup freshly squeezed orange juice (about 1 medium orange - remember that one you got the peel from a moment ago?)
• approx. 1/2 cups water (to make 1 cup of liquid along with the OJ)

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

cranberries, cranberries today, fresh ginger, orange peel, cinnamon, black peppercorns, sugar, freshly squeezed orange juice, water

Taken from food52.com/recipes/15490-cranberries-with-a-zetz (may not work)