Makes about one quart
This recipe is easily doubled, just expect an extra 8 to 10 minutes of simmering time for the "sauce" to reduce to a jammy consistency. While it can be served the same day it's made, I think it only gets better with a day or two of "aging". And if you prefer a more traditional tasting cranberry sauce, then feel free to omit the aromatic spices and cook as directed.
One 12-ounce bag cranberries, rinsed & picked over
1/2 cup (4 ounces) water
1/2 cup (115 grams) granulated sugar
3/4 cup (210 grams) packed brown sugar
1/2 teaspoon (4 grams) sea salt
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cinnamon
freshly ground black pepper, to taste