By Mike Augustyniak

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.

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