Cranberry sauce

Dump a bag of cranberries into the widest, deepest saucepan available.

Add about one cup or five ounces of sugar per 12 ounces of cranberries, plus optional Grand Marnier, the peel and juice of one large orange, a knob of fresh ginger and a cinnamon stick.

Set over medium high heat, bring to a rolling simmer, reduce to low to hold the simmer and cook 15 to 20 minutes, stirring occasionally, until almost cranberry sauce consistency.

Pick out the inedibles, taste and adjust with water, sugar or salt, returning to a simmer if sugar was added.

Cool, cover and refrigerate for up to two weeks.