2/3 c. maple syrup, grade B recommended
1/3 c. water
1/2 tsp. cinnamon
1 orange, zested and juiced
1 tsp. fresh ginger, minced
12 oz. fresh or frozen cranberries
Add all ingredients except cranberries to a medium saucepan. Bring to a boil and then lower to a simmer for 5 minutes. Add cranberries and cook for 15 minutes. The berries will burst and the sauce will thicken up. Let cool and store in the refrigerator.