Active Time

　　5 minutes

　　Total Time

　　20 minutes plus cooling time

　　

Ingredients

Makes 8 servings (yield about 2 cups)

　　1 tablespoon extra-virgin olive oil

　　1 large shallot, chopped

　　1 tablespoon finely chopped peeled ginger

　　Kosher salt and freshly ground black pepper

　　1 tablespoon yellow mustard seeds

　　1 cinnamon stick

　　1 10-ounce bag fresh or frozen cranberries (about 2 cups)

　　1/3 cup sugar

　　2 strips orange zest (about 4" each)

　　

Step 1

In a medium saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until the shallots are tender and lightly browned, 3 to 4 minutes. Add the mustard seeds and cinnamon and cook, stirring frequently, until the seeds are toasted and start to pop, 2 to 3 minutes. Add the cranberries, sugar, orange zest, and 3/4 cup water and bring to a boil.

　　

Step 2

Reduce the heat to low and simmer until the cranberries start to burst, 8 to 10 minutes. Let cool completely. Discard cinnamon stick and orange peel before serving.

　　Do ahead:

　　The cranberry sauce can be made up to 3 days in advance and stored in the refrigerator.