Cherry Cranberry Sauce

It's Thanksgiving time! Honestly, Im a big texture person and canned cranberry sauce grosses me out to no end! This fits my criteria perfectly....easy, healthy, and no gelatinous! :)

1 TBSP Earth Balance

1 piece of ginger (1 inch, peeled)

1/2-1tsp cinnamon

1/4 cup amaretto

1 15oz bag fresh cranberries

1 10oz bag frozen cherries

1/4 cup sugar

Heat the butter in a saucepan over medium-high heat. Cook the ginger and the cinnamon until the ginger becomes fragrant, 1-2 minutes. Carefully add the amaretto and cook until the liquid thickens and reduces by half, about 1 minute. Add the cranberries, cherries, sugar, and about 1/2 cup water. Cover and bring to a boil. Reduce the heat to low and simmer until the cranberries break apart and the sauce thickens, 20 to 25 minutes. Remove from heat and let it cool completely.