Cranberry sauce

Ingredients:

• 450 g fresh or frozen cranberries
• 2 tbsp. l. rapeseed oil
• 1 tbsp grated ginger
• 1 large shallot, finely diced
• 3/4 cup brown sugar
• 1/2 cup honey
• 1/4 cup orange juice
• 1/2 cup regular sugar
• A pinch of salt

Preparation:

1. Heat the canola oil in a large saucepan over medium heat. Cook the ginger and shallot, stirring, until softened, about 3 minutes.
   
   Combine brown sugar, honey, orange juice, and regular sugar; season with salt. Cook, stirring, until the sugar dissolves and the mixture begins to bubble.
2. Add half the cranberries and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 5 minutes. Add the remaining cranberries and simmer for another 5 minutes.