Spiced Cranberry Sauce

1 cup water

¾ cup brown sugar

2 teaspoons grated fresh ginger

1 teaspoon grated orange peel

¼ teaspoon salt

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1 cinnamon stick

1 bag (12 ounces) fresh cranberries

In a medium saucepan, combine water, brown sugar, ginger, orange peel, salt, cloves, allspice, cinnamon stick; simmer until sugar dissolves. Stir in cranberries and bring to a boil until cranberries start popping. Lower heat to a simmer and continue cooking until slightly thickened, 6-8 minutes.

Transfer to a bowl and remove the cinnamon stick. Let cool. Can be refrigerated up to 2 weeks in an airtight container.

Serves six.