- 1tablespoon unsalted butter
- 2tablespoons finely grated ginger
- 16ounces cranberries (fresh or frozen)
- 2/3cup sugar
- 1cup fresh orange juice
- 1/2cup apricot preserves
- In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves.
- Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.