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Ingredients
- 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)
Method
- 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.
