Ginger Cranberry Sauce - cooking recipe

Ingredients

1 oranges (juice orange) or 3 -4 clementines, chopped & zested
1 (12 ounce) package fresh cranberries or (12 ounce) package frozen cranberries
1 tablespoon fresh ginger, peeled & grated
1 lemon, juiced & zested
1 1/4 cups sugar
1/2 cup cranberry juice
Optional
1 dash cayenne pepper
splash orange juice

Preparation

Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:
Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
I never liked cranberry sauce until I made this one.