Instructions

1. Chop 1/2 cup dried cherries and place in a large saucepan. Peel and mince a 2-inch piece ginger; set aside.
2. Add 1 pound cranberries to the saucepan, then add enough water to just cover. Bring to a boil over high heat. Continue to boil until the liquid is reduced by half and the cranberries pop, about 10 minutes.
3. Stir in the ginger and 5 whole cloves. Reduce the heat and simmer for 10 minutes more. Stir in 1/2 cup packed light brown sugar a few tablespoons at a time until fully dissolved. Simmer until the mixture is reduced to a sauce-like consistency, about 10 minutes. During the last few minutes, add 1/2 teaspoon ground cinnamon, cover, and cook, stirring occasionally, to retain the aroma.
4. Remove from the heat and uncover. Let cool for a few minutes, then transfer the mixture into a sterilized jar. Let cool completely, then seal the jar and refrigerate for up to 1 week.