Cranberry, Ginger and Peach Preserves

• 1 cup sugar
• 1 cup water
• 1 12-ounce package fresh or frozen cranberries
• 2 tablespoons minced crystallized ginger
• 8 ounces frozen sliced peaches, cut into 1/2-inch pieces (2 cups)

1. Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil.
2. Add cranberries; return mixture to boil.
3. Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.
4. Remove from heat.
5. Mix in ginger; let stand 5 minutes.
6. Mix in peaches.
7. Cool.
8. Chill at least 2 hours and up to 3 days.

sugar, water, cranberries, ginger, peaches

Taken from www.epicurious.com/recipes/food/views/cranberry-ginger-and-peach-preserves-104297 (may not work)