Using a food processor, roughly chop cranberries and add to medium sauce. Drain cherries, reserving the liquid in a separate container.
Cut cherries in half and add to sauce pan with cranberries. Measure juice and add water to equal 1 cup liquid, add to fruit mixture.
Cook on medium heat until fruit comes to a slow boil, add marmalade, ground ginger and salt. Continue cooking on medium heat until mixture thickens enough to coat spoon, approximately 10 minutes. Serve warm or cold.