 | | Directions |
- In a medium sauce pan over medium heat, combine the granulated sugar and water. Stir until the sugar completely dissolves; then bring to a boil.
- Add the fresh cranberries, dried cherries, brown sugar, grated fresh ginger root, orange zest, and ground cinnamon. Mix well.
- Lower the heat and simmer until thickened.
- Remove from the heat, allow the sauce to cool, and then refrigerate.
- The sauce can be refrigerated for approximately 1 week. It can also be frozen for long-term storage.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: 1 medium sauce pan
|  | | Ingredients | | - | | 1/2 cup water |
| - | | 1/2 cup granulated sugar |
| - | | 1 cup fresh cranberries |
| - | | 1/2 cup dried cherries |
| - | | 1 tablespoon cider vinegar |
| - | | 1 tablespoon brown sugar |
| - | | 2 teaspoons fresh ginger root, finely grated |
| - | | 1/2 teaspoon ground cinnamon |
| - | | 1 1/2 teaspoons fresh orange zest, grated |
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