Cranberry Ginger Compote

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• Ready In: 20 mins
• Yields: 2 Cups

Ingredients

• 12  ounces cranberries
• 12  ounces ginger beer (ginger ale ok)
• 1⁄2 cup ginger, preserve
• 1  teaspoon  grated fresh ginger
• 5  tablespoons sugar

Directions

1. Place the cranberries and ginger ale in a medium saucepan and place over medium heat. Stir in the preserve, grated ginger and sugar until the preserve and sugar have melted. Cook the cranberry compote, stirring occasionally, until the berries have burst and the mixture has thickened and reduced, about 15 to 20 minutes. Cool completely, then refrigerate, covered, for up to 4 days.