1 Tbsp. butter
2 tsp. grated fresh ginger
1 (12 oz) pkg. fresh or frozen cranberries (3 c.)
3/4 c. sugar
2/3 c. orange juice
1/4 c. chopped candied orange peel
1/8 tsp. ground allspice
In medium saucepan melt butter over medium heat. Add ginger to hot butter; cook and stir for 30 seconds. Add cranberries, sugar, juice, orange peel and allspice. Bring to boiling; reduce heat. Boil gently, uncovered, about four minutes or until cranberries have burst and sauce is slightly thickened, stirring occasionally. Transfer to glass bowl. Cover and chill up to three days (sauce will continue to thicken during chilling). Let stand at room temperature about 30 minutes before serving. Makes 10 cups.