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Cherry Sauce

3/4 cup water 3/4 cup maple syrup 4 cups fresh Northwest-grown sweet cherries 4 cups dried cranberries 4 peels (2 inches each) fresh ginger (optional) 3 tablespoons citrus zest (optional) Black pepper (optional) Fresh herbs (optional) Raspberries (optional)

In medium saucepot, add water, syrup, and sweet cherries. Bring to simmer, stirring occasionally and more frequently as sauce begins to form. Add cranberries; continue stirring. Once reduced, remove from heat and add fresh ginger, citrus zest, black pepper, fresh herbs, and raspberries, if desired. Cool 30 minutes to 1 hour before transferring to wider, shallow pan for speed cooling. Once cooled, store refrigerated in airtight container up to two weeks.