1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, crushed
4 cups fresh ginger root
2 (15 ounce) cans black currant preserves
1 (8 ounce) can whole cranberry sauce, warmed and divided
Heat 1 tablespoon of oil in large saucepan over low heat. Stir in celery, onion, garlic, ginger and preserves, and cook for 5 minutes. Remove from heat and stir in cranberry sauce. Serve at once.