Begin by rinsing 12 ounces of fresh cranberries under cold running water, removing any that are soft or blemished. Next, drain them well and place the cranberries in a medium heavy-bottomed saucepan.

Now, add 1 cup of water, 3/4 cup of brown sugar, 1/2 cup of apple cider vinegar, 1 teaspoon of cinnamon, 1 teaspoon of ginger, and 1/2 teaspoon of red pepper flakes to the saucepan. Stir well to combine all the ingredients.

Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to medium-low and continue to cook, stirring occasionally, for about 15 minutes.

Once your cranberries have burst and the sauce has thickened to your liking, remove the saucepan from the heat. Allow the Spicy Cranberry Sauce to cool for about 5 to 10 minutes.

Finally, transfer the cooled sauce to an airtight container and refrigerate it. The Spicy Cranberry Sauce can be stored for up to a week.