12 ounces cranberries
3/4 cup white sugar
1 cup orange juice
1 1/2 tsp. fresh ginger
Brandy, to taste (roughly 1 shot, or 1.5 ounces)
1 orange, zested
Combine orange juice with sugar in a medium sauce pan. Cook over medium heat until sugar dissolves. In the meantime, peel the ginger. Place in food processor and pulse to chop finely. The more chopped, the more the flavor will expand in the dish. Stir in the ginger, brandy, and cranberries into the orange juice and sugar mix. Cook over medium heat until the cranberries start to pop, around 10-15 minutes. Garnish with orange zest. Let stand until thickened, about 10 minutes.
*This dish is best served alongside (or on top of) any meat dish, but it good enough to eat as a dessert as well--just top it with some whipped cream and enjoy!