Cranberry-Raisin Conserve

• 12 ounces cranberries
• 1 cup raisins
• 2 tablespoons grated fresh ginger
• 1 cup brown sugar
• 1 1/2 cups apple cider

1. Combine all the ingredients in a heavy saucepan.
2. Bring to a simmer and cook very gently, until the cranberries soften but still hold their shape.
3. Transfer the mixture to one or more jars or plastic containers.
4. Cover, but do not seal them tight.
5. Allow them to cool to room temperature, then secure the covers of the containers and refrigerate the conserve until ready to use.

cranberries, raisins, ginger, brown sugar, apple cider

Taken from cooking.nytimes.com/recipes/700 (may not work)