This is a very special cranberry sauce which I have modified and then adapted for the microwave from a Gourmet magazine from 1991. I do not like cranberries at all... but the first time I made it I was eating it out of the refrigerator with a spoon.
1 12 oz bag of fresh cranberries
2 cups white sugar
1 cup Tawny Port
Juice and zest of 1 lemon
½ cup of dried cranberries
1-2 teaspoons of grated fresh ginger
Place all ingredients into an 8 cup glass measuring bowl (this needs to be tall as it will bubble up.
Microwave on high 10-20 minutes, depending on your microwave's power, or until the fresh cranberries have popped and the mixture thickens.
Pour into a decorative mold that has been sprayed with a cooking spray and cool to room temperature.
Unmold to serve. Keeps well in refrigerator if you have any left over.