Culinary Camaraderie: Gingered Cranberry Sauce

This Thanksgiving we were given the task of providing the traditional bowl of coagulated red fruit mess which no holiday table can apparently do without. Personally, i've never really liked cranberry sauce as its always come across as too bitter, full of unwanted nuts, and always seems to come presented atop a doily. This year, however, I made the discovery of this delightfully easy recipe that even I, the traditional nemesis of this dish, enjoyed most thoroughly.

The secret, my culinary comrades, is ginger.

Recipe (Source: Cooking Light ):

• 1 1/2 cups sugar
• 1/2 cup water
• 1/3 cup chopped crystallized ginger 
• 1 (12-ounce) package fresh cranberries 
• Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 9 minutes or until the cranberries pop. Cool completely. Serve at room temperature.

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