12 oz. fresh cranberries
¾ cup pure maple syrup (Grade B is best)
⅓ cup water
1 teaspoon ground cinnamon
Juice and zest of ½ a lemon or an orange
1- 1 1/2 teaspoon fresh ginger, minced
Wash the cranberries and discard any soft ones.
In a 1½ quart sauce pot, combine the water, maple syrup, lemon juice, ginger
and cinnamon over medium-high heat.
Bring to a boil, then reduce to a simmer for 5 minutes.
Add the cranberries, and cook for 15 minutes.
The cranberries should burst and the sauce will thicken.
Make sure you don't cook the cranberries any longer than 15 minutes,
or pectin will start to break down and the sauce will not set as well.
Remove from the heat and allow to cool for 5 minutes
before transferring to a mold, or storage jar.
Allow to chill for at least 6 hours before serving.