- 2 cups fresh cranberries
- 16 dried apricot halves
- 1/2 cup dried blueberries
- 1/3 cup (packed) golden brown sugar
- 1/4 cup chopped crystallized ginger
- 1/4 cup frozen concentrated cranberry juice cocktail, thawed
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 teaspoons balsamic vinegar
- Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)