Cranberry Sauce With Crystallized Ginger

Total Time
20mins
Prep 20 mins
Cook 0 mins

From epicurious.com. Can be made 3 days ahead.

Directions

  1. Combine first 6 ingredients in heavy medium saucepan.
  2. Bring to a boil, stirring until sugar dissolves.
  3. Boil until cranberries pop, stirring occasionally, about 5 minutes.
  4. Cool. Mix in crystallized ginger.
  5. Cover and refrigerate.
Most Helpful

I tried this recipe for Thanksgiving 2007 -- can't believe I never reviewed it. I've made it a gazillion times since then; it's by far my favorite cranberry sauce recipe. I do vary it by chopping up the oranges and throwing them in, too; I also have changed the sugar to 1 cup (or a bit more) of brown sugar, and throwing in a teaspoon of cinnamon. But you still get the extra little kick of the crystallized ginger, and it's fabulous. Thanks for posting this!

KLHquilts December 27, 2008

This is a fabulous recipe! It freezes for up to 2 months. I've been making this very same recipe for yrs. It's scrumptious.

Tallie in Pacific NW November 23, 2008

I have this same recipe. You saved me the trouble of entering it. Go for it, it's the best !!!

Imagenie April 20, 2008