Cranberry Ginger Compote

1. 1

   Place the cranberries and ginger ale in a medium saucepan and place over medium heat.

2. 2

   Stir in the preserve, grated ginger and sugar until the preserve and sugar have melted.

3. 3

   Cook the cranberry compote, stirring occasionally, until the berries have burst and the mixture has thickened and reduced, about 15 to 20 minutes.

4. 4

   Cool completely, then refrigerate, covered, for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.