Cranberry, Ginger and Peach Preserves Recipe

Cranberry, Ginger and Peach Preserves Recipe

  • 1 cup sugar
  • 1 cup water
  • 1 12-ounce package fresh or frozen cranberries
  • 2 tablespoons minced crystallized ginger
  • 8 ounces frozen sliced peaches, cut into 1/2-inch pieces (2 cups)
  1. Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Add cranberries; return mixture to boil. Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes. Remove from heat. Mix in ginger; let stand 5 minutes. Mix in peaches. Cool. Chill at least 2 hours and up to 3 days.
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