Julia Child’s Cranberry Sauce
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2 12-oz bags of fresh or frozen cranberries
zest only of 1 1/2 oranges*
zest only of 1/2 large or 1 small lemon*
1/2 cup granulated sugar
3/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice (1/2 of large lemon)
1 cup granulated sugar
1 teaspoon fresh ginger, grated

1. Wash and pick over 2 bags of cranberries, discarding any withered berries, woody parts and stems. Place cleaned berries in a large saucepan.
2. Pulverize the orange and lemon zest with the 1/2 cup sugar in a blender or food processor. Add to the cranberries.
3. Stir in orange and lemon juices, 1 cup sugar and fresh ginger.
4. Place the saucepan on the burner and bring to a boil. Continue boiling for 2 to 3 minutes, just until the berries burst. Turn off the heat and set aside; after 1/2 hour, taste the relish and stir in more sugar, if needed. (Remember it is a relish and it should be somewhat tart to go with meat. It will jell slightly when cold.

*Note: Use a vegetable peeler to peel off long strips of the zest.