Photo: Mikkel Vang
Yield
Makes 6 to 8 servings

How to Make It

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.

Make-Ahead Note: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

Ratings & Reviews

Coelle's Review

Coelle
November 18, 2012
If you love cranberries, you'll love this recipe....the fresh ginger gives it just the right amount of 'zing' tempered by the sweet apricots....it's really delicious!