You can substitute dried cranberries or raisins for the dried cherries in this recipe.

Ingredients

　　3 1/2 cups cranberries (1 12-ounce bag)

　　3/4 cup dried cherries

　　1/2 cup finely chopped shallots

　　2 tablespoons red-wine vinegar

　　Zest and juice of 1 orange (about 1/2 cup)

　　2 teaspoons grated peeled fresh ginger

　　3/4 cup packed light-brown sugar

　　Combine the cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until the cranberries pop. Reduce heat to low; cook, stirring occasionally, until the cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.