1/4cuporange juice(You can add a little orange zest, if you like, too!)
1teaspoonfresh ginger, finely grated
Wash the cranberries and discard any soft ones.
In a 1 1/2 quart sauce pot, combine the cranberries, maple syrup, orange juice, cinnamon, and ginger. Bring the mixture to a boil.
The cranberries should burst as they cook, and the sauce will thicken. Be sure to stir often, to make sure nothing sticks to the pan, and press the cranberries against the side of the pan to help them break down and thicken the sauce.
Make sure you don't cook the cranberries any longer than 15 minutes, or pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes before transferring to a storage container with a lid.
Store in the fridge and allow to chill for at least 6 hours before serving. You can make this sauce up to 5 days in advance, to make your holiday meal a little easier!