Cranberry Sauce

• 1.5 lbs. cranberries
• 1 cup sugar
• 1.5 cups water
• 2 mandarin oranges
• 1" fresh ginger

Put the water and sugar in a pot and bring it to a boil.

Peel the ginger and mandarin oranges. Mince the ginger and cut the oranges through their equator, separate the segment halves, and remove the seeds, if necessary.

Add all the ingredients to the water, lower the heat, and simmer for 10–15 minutes, or until all the cranberries have popped. You can help some of them along by mashing them against the side of the pot with a wooden spoon, if you like.

Let it cool, and, if you're not going to do a full-on canning job, just store it in jars in the refrigerator. It should keep for at least 2 weeks in the fridge, if not devoured at the feast.