This takes just a about as much time to make as it does to open a can of cranberry sauce (give or take a few). With all of the flavors and heaviness of the Thanksgiving meal, I love the brightness of the ginger to lighten things up a bit.
You can whip this up a few days before without issue. It's pretty spectacular on turkey sandwiches after the big day.
AND it pairs beautifully, of course, with cider-brined turkey.
maple-ginger cranberry sauce
12 oz fresh cranberries
1 c maple syrup (grade A or B-not Log Cabin)
1 c orange juice
zest and juice of a clementine
1-2 T freshly grated ginger (optional)
Place all of the ingredients in a medium saucepan and bring to a boil.
Turn down the heat to medium, stirring often.
Continue to cook until the cranberries have softened, about 10 minutes.