Preparation

• Heat the oil in a 12-inch skillet over medium-low heat. Add the shallot and a pinch of salt; cook, stirring, until softened, 3 to 5 minutes. Stir in the cranberries, brown and granulated sugars, ginger, thyme, cayenne, and 1/2 cup water. Bring to a boil, and then reduce the heat to maintain a gentle simmer. Cook until the sauce has thickened a bit and most of the cranberries have popped open, about 15 minutes (the sauce won’t fully thicken until it cools). Cool the sauce completely, and remove the ginger and thyme.

• Cut off enough of the top and bottom of the orange to reveal a circle of orange flesh. Cut away the peel following the contours of the orange. Working over a bowl to catch the juice, cut the segments free from the membranes, and then cut each segment in thirds. Add the segments to the bowl and squeeze the empty membranes to get the rest of the of the juice.

• Just before serving, fold in the orange segments and the reserved juice. Season to taste with more salt, cayenne, or brown sugar.

Make Ahead Tips

The sauce can be made (minus the orange segments) up to 1 month ahead. Cool completely, then seal the sauce in a zip-top freezer bag or other airtight container, and freeze. Thaw the sauce overnight in the refrigerator. About one hour before you plan to serve it, let the cranberry sauce warm at room temperature before adding the orange segments..

The orange can be cut into segments up to 1 day ahead. Cover the bowl of segments and juice and refrigerate.