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
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.