Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water; bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat; cool.

 

Spoon into jars, cover and refrigerate up to a month. Serve as an accompaniment to hot or cold meats or poultry.

Recipe Courtesy of The California Strawberry Commission.