2 oranges

    1 cup sugar

    2 teaspoons lemon juice

    2 teaspoons fresh ginger, cut in fine julienne

    1 bag (12 ounces) fresh or frozen cranberries

    1/2 teaspoon freshly ground white pepper

 

  Peel 1 orange and cut the zest (orange part only) into a very fine

 julienne, as thin as possible; set aside. Squeeze both oranges for

 juice; set aside.

 

  Combine sugar and lemon juice in a small sauté pan. Heat up slowly

 and continue cooking until the sugar begins to caramelize. If necessary,

 wash down the sides of the pan by brushing with a little water to keep

 the sugar from burning.

 

  When the sugar is caramel colored, add the julienned ginger and orange

 zest. Cook for about 1 minute, then add the cranberries, orange juice

 and pepper. Continue to cook on medium-high heat, stirring frequently,

 for about 5 minutes or until the cranberries are slightly broken but

 not mushy (frozen cranberries will take about 7 minutes). Remove from

 the heat and let cool. Makes 3 cups.