¼ teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice
Pour cranberries into medium saucepan on medium heat;add water and sugar; bring to boil; stirring occasionally (Allow cranberries to "pop"; cook until the mixture begins to thicken)-about 10 minutes
12 ounces fresh cranberries, 1 cup water, 1 cup sugar
Continue to cook on low for about 10 minutes until the mixture begins to thicken; use the back of a wooden spoon to mash any whole cranberries
Remove from heat and allow to cool for a few minutes; add orange juice, spices and salt; combine well
⅓ cup orange juice, pinch of salt
Place in a small bowl, cover and refrigerate for at least 30 minutes
When ready to serve, drain off any liquid, stir well, place in pretty serving bowl
Garnish with orange zest or chopped pecans; serve slightly chilled or room temperature
orange zest for garnish
Notes
Make in advance and store in refrigerator for up to 3-5 days
When cooking the cranberries, they'll start to pop; that's good! Continue to cook them until the syrup begins to thicken...about 10-minutes