Strawberry Cranberry Sauce
- 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 crystallized 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. Yield: 1 quart.