Cranberry sauce, Bon Appétit, December 1990 

2 12-ounce bags cranberries
1 1/2 cups sugar
1 cup water
juice of 1 orange, plus enough OJ to make 1 cup
grated peel of 1 orange
1 teaspoon ground ginger
1/2 cup (about 2 ounces) minced crystallized ginger

Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. 
Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger.
Can be prepared 3 days ahead. Cover and refrigerate.

Serves 12.