Here is a cranberry sauce even for those who don't really like cranberries -- which is in fact most of my immediate family. From the 2001 Better Homes and Gardens "Holiday Cooking" magazine -- a veritable treasure trove of good recipes, by the way -- the sauce is sweet and tart with hints of lime and ginger and maple, and has become a staple at our holiday table.
This recipe can be doubled quite easily.
Cranberry Sauce with Lime and Ginger
1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 1/2 teaspoon fresh lime zest
2 tablespoons fresh lime juice
1 12-ounce package cranberries (3 cups)
1 teaspoon minced fresh ginger
Stir together the water, sugar, maple syrup, zest, and lime juice in a heavy medium saucepan. Bring to a boil, and reduce heat. Simmer, uncovered, for 3 minutes or until the sugar has dissolved.
Add the cranberries and continue to simmer, uncovered, for about 5 minutes, stirring occasionally. Stir in the ginger. Simmer, about 10 minutes more or until the berries have popped (feel free to help them along a little with the back of a spoon) and the sauce starts to thicken, stirring occasionally.
Remove from heat and let cool. Serve at room temperature.
Makes about 2-1/3 cups (fourteen 2-tablespoon servings). Active work time: 30 minutes.