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Strawberry Cranberry Sauce

2 (10-ounce) packages frozen sliced California strawberries
1/2 cup granulated sugar
1/4 cup water
1 (12-ounce) package fresh cranberries
2 ounces crystallized ginger, cut in slivers
Peel from 1/2 large orange, cut in julienne strips
2 (3-inch) cinnamon sticks.

1. 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.
2. Spoon into pretty jars, cover and refrigerate up to a month.
3. Serve as an accompaniment to hot or cold meats or poultry.

Makes 1 quart.

Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.