Chunky Apple-Rhubarb Sauce With Dried Cranberries

from Eating Well - may be made ahead and refrigerated for 5 days or frozen for 1 month, just defrost on high for about 2 minutes in the microwave or in a saucepan over low heat

• Ready In: 25 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1  large green apple, such as Granny Smith, peeled and diced
• 2  cups  diced rhubarb (2-3 stalks)
• 1⁄4 cup  diced red onion
• 1⁄2 cup  unsweetened apple juice
• 2  tablespoons dried cranberries
• 1  tablespoon honey
• 1  slice ginger, 1/4 inch thick and peeled
• 1  teaspoon  balsamic vinegar (to taste)

Directions

1. Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes.
2. Remove from the heat and let stand for 5 minutes.
3. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.