Cherry-Cranberry Sauce

Source: SELF - November 2010 by Jennifer Iserloh
adapted There's Always Thyme to Cook

1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1 bag (15 ounces) frozen or fresh cranberries
1 bag (10 ounces) frozen cherries
1/4 cup sugar
1/4 cup water
1/2 cup orange juice
some fresh orange or clementine slices
1/4 cup amaretto (next time I'll try it without it!)
1/2 -1 jalapeno, minced (depending how much heat you like!) I use frozen jalapeno and grate it with a microplane

Heat butter in a medium saucepan over medium-high heat. Cook cinnamon, stirring, about a minute. If using, carefully add the amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar, 1/4 cup water and a 1/2 cup orange juice. Cover and bring to a boil. Reduce heat to low, add some clementine slices and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.