1 pound cranberries
2 cups sugar
2 jalapeño, seeded and finely chopped
2 tablespoons minced ginger
1/2 cup orange juice or water
1 teaspoon salt
Combine all the ingredients in a medium-sized saucepan. Bring the mixture to a boil over medium heat.
Reduce the heat to low. Cook the mixture uncovered, stirring occasionally, until most of the cranberries pop open and the mixture thickens slightly, about 15 minutes. Cool.
Refrigerate until ready to serve. The sauce can be made up to a week in advance.