Ingredients

• 1 cup of sugar
• 1 cup of cold water
• juice of 1/2 lemon (about 1 Tablespoon)
• 1/4 cup of crystallized ginger
• 1 teaspoon of ground cardamom
• 3 cups of fresh cranberries, rinsed
• 1/2 cup of walnut halves
• 2–3 Tablespoons of sweetened condensed milk

Instructions

In a large, heavy-bottomed saucepan, combine the sugar, water, lemon juice, ginger, and cardamom. Bring the mixture to a boil over medium heat, then turn off the heat and cover the pan. Allow the mixture to stand off the heat for 30 minutes.

Transfer the mixture to a blender and puree until the ginger is no longer in large pieces. Return the mixture to the saucepan. Bring it back to a boil, then add the cranberries. Reduce the heat slightly and simmer the berries for about 10 minutes, or until all the berries have popped.

Place a fine wire strainer or food mill fitted with a fine plate over a bowl. Pour the mixture into the strainer or food mill. If using the strainer, push the berries through with a flexible rubber spatula. If using the food mill, puree until only the skins remain.

Cover the sauce by placing plastic wrap directly on the surface, then chill for at least 45 minutes.

While the sauce is chilling, toast the walnuts in a 300°F oven until fragrant and golden brown. Allow them to cool slightly, then chop them to a coarse texture.

Remove the plastic wrap from the sauce and gently stir in the walnuts. Transfer the mixture to a glass serving dish or bowl.

Spoon the sweetened condensed milk in three or four spots on top of the sauce. Use the tip of a knife or a bamboo skewer to swirl the milk into a decorative pattern.

Cover and chill until ready to serve.