Spicy Cranberry Sauce

When it comes to fruits, I'm a big fan. If there's color...I love it more. Here's my spicy scarlet cranberry sauce recipe. I serve it as a chutney, dip, jam on toast, or just savor it as it is in all its glory :)

Need:
Fresh/frozen Cranberries - 2 cups
Navel Orange - 1 medium - chopped with skin (if you have any other variety grate the zest, throw the rest of the skin, and chop the pulp)
Rock Sugar (mishri) - 3/4 cup (you may use more or less based on how tangy or sweet you want the sauce)
[you could also use regular sugar]
Fresh ginger - 1 inch cube grated
Black pepper (for added kick) - 1 heaped tsp
Salt - 1 pinch


Preparation:
Take all the ingredients in a pan and bring to a boil on medium high heat. Stir often.
Turn the heat off when the cranberries are mushy and have popped. Cool. The pectin in the fruits will bring a gelatinous effect to the sauce.

psst....I like to use the sauce as is; you may strain using a coarse strainer if you want a smoother texture.....but honestly let the good stuffs be :)