CRANBERRY LINGONBERRY SAUCE
STIR cranberries, orange peel, cinnamon, salt, and cup water in a medium saucepan over medium. Bring to a simmer and cook, stirring often and occasionally pressing down on cranberries with the back of a wooden spoon, until cranberries burst, about 10 minutes.
REMOVE from heat and stir in preserves until well combined. Transfer to a bowl. Serve at room temperature. Sauce may be stored in a covered container in the refrigerator for up to 2 weeks.