Cranberry Relish

In a large, heavy saucepan, add the sugar, cranberry juice, cinnamon, and grated ginger.

Cook over medium heat, stirring often, until the sugar dissolves and the mixture comes to a rolling boil (about 3 minutes).

Meanwhile, rinse the cranberries in a colander, discarding any soft or mushy ones.

Add the cranberries to the boiling syrup and cook uncovered for 2–5 minutes, or until they begin to pop. Do not overcook.

Skim off any foam from the surface using a metal spoon and discard.

Remove the pan from heat, stir in the orange zest, and let it cool to room temperature uncovered.

Transfer the cranberry relish into jars or containers, cover, and refrigerate for up to 3 months.

Optional: Use an immersion blender or food mill for a smoother texture if desired.