In large heavy saucepan combine and boil rapidly for 5 minutes
2 cups water
2 cups granulated sugar
5 tablespoons fresh finely grated ginger root (peel removed)
2 tablespoons minced orange peel (I use dried Spice Island)

Add:
7 cups fresh cranberries (24 oz)
Bring to a second boil over high heat. Lower heat and simmer for 10 minutes. Turn off heat and let rest for 30 minutes stirring 1-2 times.

Place in airtight serving containers. Refrigerate up to 2 weeks or freeze.

Great as a side dish to pork or poultry, spread on toasted English muffins, or as a vanilla cake, gingerbread, cheesecake or vanilla ice cream desert topping. I add a little brandy at serving time when I use it as a desert topping.

Submitted by Chily