SERVES:
makes about 1 1/2 cups of each

INGREDIENTS:

for the cooked cranberry sauce:

one 12-ounce bag cranberries (defrosted if frozen)
3/4 cup light brown sugar
1 cup apple cider
1 cinnamon stick
1-2 tsp peeled grated fresh ginger
1 generous Tbs grated orange zest

for the fresh cranberry relish:

one 12-ounce bag cranberries (defrosted if frozen)
scant 1/2 cup white sugar
grated zest of one large orange
juice of one large orange 1-2 tsp peeled fresh grated ginger

PROCEDURE:

To make the cooked version, add the 12-ounce bag to a pot on the stove top and add 3/4 cup light brown sugar, 1 cup apple cider, 1 cinnamon stick, 1 generous tsp grated fresh ginger and 1 generous Tbs grated orange zest and bring that up to a boil.

Once that does come to a boil, turn the heat down so it is simmering along and let it cook along for 10 - 15 minutes until the cranberries have popped.

Once the cooked cranberry sauce has been cooking along for 10 - 15 minutes, turn the heat off on that and let it cool down a bit.

Then place that into a container and into the fridge and, when it has cooled down completely, put a lid on it.

To make the fresh cranberry sauce add the 12-ounce bag of cranberries to a food processor and add the scant 1/2 cup white sugar, add the zest from 1 large orange, add a generous tsp grated fresh ginger, add the juice from one large orange and then puree that until it is finely chopped.

At this point put the fresh cranberry sauce into a tightly sealed container and keep that in the fridge.

HINTS:

Make these a day or two ahead of time so you have one less thing to do on Thanksgiving day.