Warm Apricot-Cranberry Sauce

Happy November to ALL--Still here in Wisconsin and found this recipe in a magazine I bought at the Atlanta airport and want to share it with all of you.

1 T unsalted butter
2 T finely grated ginger
16 ounces cranberries ( fresh or frozen )
2/3 C sugar
1 C fresh orange juice
1/2 C apricot preserves

In a saucepan, over medium heat, melt the butter. Add ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. cook, stirrring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.

If you make this ahead of time, refrigerate up to 2 days.

Hope your day went well. I spoke to Jackie about 3 times today. She was back on the road doing for others as usual.