Prep: 10 min | Total: 25 min | Serves 6-8
(Recipe can be easily adjusted to serve more or fewer)
1 tablespoon unsalted butter
2 tablespoons grated ginger
16 oz. cranberries (fresh or thawed)
2/3 cup sugar
1 cup fresh orange juice
1/2 cup apricot preserves
In saucepan, over medium heat, melt butter. Add the ginger and cook, stirring, for 2 minutes. Stir in cranberries, sugar, OJ, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.
Refrigerate leftovers for up to 1 week.