Easy Ginger, Cranberry And Peach Preserves - Marmalade

1. 1

   Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to a boil.

2. 2

   Add cranberries; return mixture to a boil.

3. 3

   Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.

4. 4

   Remove from heat. Stir in ginger; let stand 5 minutes.

5. 5

   Mix in peaches. Cool.

6. 6

   Chill at least 2 hours and up to 3 days. Freezes well in an airtight container for up to 3 months.

7. 7

   Note: Time does not include chill time.

* Per serving · 4 servings · Values may vary.

No additional tips available.