Ingredients
4 c fresh cranberries(1&1/3 12 ounce bags)
1 20-oz. package frozen rhubarb
2 c sugar
1 c water
1 c chopped crystallized ginger
1/4 c minced lemon peel
Preparation
Combine all ingredients in heavy large saucepan. Cook over medium-low heat until sugar dissolveds, stirring occasionally. Increase heat and boil until cranberries pop, about 10 minutes. Remove from heat. Cover and let stand 15 minutes. Cover and refrigerate until well chilled. (Can be prepared 1 week ahead)
