CITRUS-SHERRY CRANBERRY SAUCE
Steps:
- 1. Place all ingredients except for the ginger in a saucepan over medium heat. Bring to a simmer and cook for about 15 min, until cranberries are tender. Raise heat tot high for 5 min to boil off the alcohol, then remove from heat and discard the cinnamon stick. (If you prefer a thicker, more jam-like cranberry sauce, gently simmer until it's a little bit looser than you like-it will thicken somewhat as it cools.) 2. Fold in the candied ginger and allow to cool to room temperature before placing in the refrigerator until needed.
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