Strawberry Cranberry Sauce
Yield: 1 quart
2 packages (10 ounces each) frozen sliced California strawberries
1/2 cup sugar
1/4 cup water
1 package (12 ounces) fresh cranberries
2 ounces crystalized ginger, cut in slivers
Peel from 1/2 large orange, cut in julienne strips
2 cinnamon sticks
Drain liquid form strawberries into 3-quart saucepan, reserving berries. Add sugar and water; bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat; cool. Spoon into pretty jars, cover and refrigerate up to a month. Serve as an accompaniment to hot or cold meats or poultry.
Thanks to the California Strawberry Commission for this great recipe.