1. Combine cranberries, sugar, orange juice, cinnamon stick, ginger, allspice, 1/4 teaspoon pepper, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, then reduce heat to medium-low and simmer, stirring occasionally, until cranberries have burst and mixture is thickened and jammy, 12 to 15 minutes.
2. Remove from heat, discard cinnamon stick, and cool to room temperature. Store cranberry sauce in an airtight container for up to 1 week. When ready to serve, add water 1 tablespoon at a time to reach desired consistency.
Source: Hannaford fresh Magazine, October - November 2019