1 1/2 c. sugar
1/2 c. fresh orange juice
1/4 c. water
1 tbsp. grated orange peel
1/2 tsp. grated ginger (peeled)
4 c. cranberries
1/2 c. chopped toasted pecans

Bring first 5 ingredients to simmer in heavy, large saucepan over medium heat, stirring until sugar dissolves. Add cranberries and cook until berries pop, stirring occasionally, about 5 minutes. Stir in pecans. Pour into bowl. Cool, cover and refrigerate until well chilled. Can be prepared 4 days ahead. Makes 3 cups. Wonderful with turkey.