Warm Jalapeño-Cranberry Sauce

• 1 tablespoon unsalted butter
• 2 tablespoons finely grated ginger
• 16 ounces cranberries (fresh or frozen)
• 2/3 cup sugar
• 1 cup fresh orange juice
• 1/2 cup apricot preserves
• 1 jalapeno
• 2 tablespoons finely chopped cilantro

1. In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.
2. While the cranberries cook, seed and finely chop 1 jalapeno.
3. Remove the sauce from heat. Stir in the jalapeno and cilantro. Serve warm or at room temperature.
4. The sauce can be made up to 2 days in advance.

unsalted butter, ginger, cranberries, sugar, orange juice, apricot preserves, cilantro

Taken from www.myrecipes.com/recipe/warm-jalapeo-cranberry-sauce (may not work)