By Craig Claiborne
Place the cranberries in a saucepan containing the water. Cover and bring to a boil. Cook for six to eight minutes, until skins burst.
Remove the cranberry mixture from the heat and stir in the sugar, salt and gingerroot. Mix thoroughly. Cool and chill. Serve with poultry, pork, ham or veal.
© 1966 Craig Claiborne estate. All rights reserved.