- 1 1/2 lb fresh or frozen cranberries
- 1 1/2 cups sugar
- 2 medium Granny Smith apples, peeled and cut into 1/4-inch dice
- 2 1/4 tablespoons minced peeled fresh ginger
- 1 1/2 cups water
- 3 tablespoons cider vinegar
- 1 tablespoon finely grated fresh orange zest
- Stir together all ingredients in a nonreactive 4- to 5-quart deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 1/2 hours.