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.