Photo: Mikkel Vang
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

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's really delicious!