Ginger Cranberry Sauce

2 tsp Olive Oil
1 Shallot (minced)
2 Tbsp. Minced Fresh Ginger
12 oz. Fresh Cranberries
Zest and Juice of 1 Orange
1 Cup Sugar (or ½ cup Splenda for baking)

In large saucepan, warm oil over medium heat. Add shallot and cook, stirring, until soft, about 5 minutes. Add ginger and sauté for 1 minute. Add cranberries, orange zest and juice, sugar and ¾ cup water, stirring until sugar dissolves. Bring mixture to a boil, then reduce heat to low and simmer until sauce has thickened slightly and berries have popped, 10-12 minutes. Remove from heat and cool to room temperature before serving.