Citrus and Ginger Cranberry Sauce

Cranberry sauce is a must-have on my crowded Thanksgiving plate.  Growing up, my family wasn't digging this sweet and tangy and side, so we always had the canned stuff.  Now, I'm not knocking Ocean Spray—there's something strangely delcious about that canned concoction—but I've never turned back after trying this homemade Cranberry Sauce.  The recipe is from my mother-in-law, Cheryl.  Culinary genius, excellent mom, and all around wonderful woman, I thought I hit the jackpot when she shared her son with me...but then I found out she shares recipes, too?!  Yep, I'm pretty lucky.

Cheryl's Cranberry Sauce
From the happy home of my mother-in-law
Serves: 4-6

3/4 cup water
1 cup sugar
2 cinnamon sticks
5-6 whole cloves
1 tablespoon crystalized ginger, chopped
Zest from one orange (removed with a vegetable peeler in thick strips)
12 ounces fresh cranberries

Combine 3/4 cup water, sugar, cinnamon sticks, cloves, ginger, and orange zest in a medium sized saucepan.  Bring to a boil, then reduce the heat and simmer for 5 minutes.  Remove the cinnamon sticks, cloves, and orange zest.  Add fresh cranberries and return to a boil.  Reduce heat to low and simmer gently for 10 minutes, stirring occasionally.  Remove from heat.  At this point, the cranberry sauce will be a bit runny, but it thickens as it cools.  Let your sauce cool to room temperature, then refrigerate.