I've used Alton Brown's brined turkey recipe
for years (and highly recommend it), which means I have candied ginger on hand when I'm making the cranberry sauce. It adds a really nice touch, but is unnecessary if you don't have any around. I also like to leave my sauce chunky, but feel free to pulverize the c'berries down to a smoother consistency if you prefer.
Cranberry Orange Sauce
for printable version.)
3/4 C orange juice
3/4 C granulated sugar
chunk of candied ginger, finely chopped (optional)
12 oz (about 3 C) fresh cranberries
Combine orange juice, sugar and ginger (if using) in a medium pot and bring to a boil over medium high heat. Reduce to medium and allow to bubble for 5 minutes. Add the cranberries and continue to simmer for 10 minutes while stirring occasionally until the cranberries burst open. (Do not allow to cook for more than 15 minutes, as the cranberry sauce won't jell as well.)
Remove from heat and allow to cool. If desired, pulverize remaining cranberries with potato masher or immersion blender. Pour cranberry sauce into storage container, then chill in refrigerator until ready to serve.