Cranberry-Orange-Maple Sauce

• 1 cup white sugar
• 1 1/2 cups water
• 1 12-ounce bag fresh cranberries
• Grated rind of one orange
• Juice of one orange
• 1/4 cup maple syrup
• 1 tablespoon coarsely chopped candied ginger

1. Mix sugar with water and bring to boil.
2. Simmer over moderately high heat for about 5 minutes, or until liquid becomes slightly syrupy.
3. Add cranberries and simmer an additional 5 minutes, or until berries begin to pop.
4. Add orange rind, juice, maple syrup and ginger and simmer another 2 to 3 minutes.
5. Pour sauce into hot, sterilized jars.
6. Sauce will keep in refrigerator two to three weeks.
7. It may be frozen for longer storage.

white sugar, water, cranberries, orange, orange, maple syrup, candied ginger

Taken from cooking.nytimes.com/recipes/1521 (may not work)