2 bags of fresh cranberries
A piece of ginger about half the length of your pinky (Ed. note: we used a bigger piece. The size of our actual pinky.)
An orange or two, peeled and chunked
2 cups sugar
1 cup water
Glass of wine or loaded eggnog (Ed. note: we used 1 cup red wine.)
In a blender or food processor with a metal blade, chop up the ginger, orange and one of the bags of cranberries.
Drink some of the wine or eggnog.
Place the cranberry mixture in a saucepan and add about a half cup of water. Add the other bag of cranberries, whole. Add the sugar.
Boil the hell out of it for about three or four minutes; keep stirring. If it looks like it’s too hot and about to burn, add a little more water. While you are doing this, you can drink some more wine or eggnog.
Taste it to see if it needs more sugar. If so, add some. What are you waiting for? Turn flame way down.
Finish your wine or eggnog.
Check your Facebook. But don’t get all caught up in that or your sauce might burn.
When the sauce becomes redder than blood, you can turn it off and just let it sit nicely until you are ready to serve or refrigerate.
Celebrate by pouring another glass of wine or eggnog.
(Ed. note: We skipped the blender/food processor step altogether and just boiled the cranberries and oranges whole. It kept the recipe simpler and left one less contraption to wash. Also, boil for approximately 15 minutes. The oranges add more moisture so you'll have to go longer than the Ocean Spray bag says to get a thicker consistency.)