24 oz cranberries
1 cup water
3/4 cup sugar
2 oz crystallized ginger (about 1 Tbsp)
peel from 1 large orange, cut into strips
cinnamon sticks-to taste
12 oz frozen strawberries, cut in half
Rinse, sort and drain cranberries. Bring water and sugar to a rapid boil, add cranberries and reduce to simmer. After cranberries start popping, reduce the heat to low, add remaining ingredients and cook for 5 minutes. Stir until mixed well, but not mushy. Can be made ahead of time and stored in refrigerator until needed.
Emily Gibb
