Cranberry Sauce With Crystallized Ginger

READY IN: 20mins
Recipe by LaJuneBug

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

Top Review by KLHquilts

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!

Ingredients Nutrition

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.

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