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Cranberry Sauce With Crystallized Ginger

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Combine first 6 ingredients in heavy medium saucepan.
  • Bring to a boil, stirring until sugar dissolves.
  • Boil until cranberries pop, stirring occasionally, about 5 minutes.
  • Cool. Mix in crystallized ginger.
  • Cover and refrigerate.
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RECIPE MADE WITH LOVE BY

@LaJuneBug
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@LaJuneBug
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"From epicurious.com. Can be made 3 days ahead."
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  1. 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!
    Reply
  2. Tallie in Pacific NW
    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.
    Reply
  3. Imagenie
    I have this same recipe. You saved me the trouble of entering it. Go for it, it's the best !!!
    Reply
  4. Chef CA Mama
    This Cranberry Sauce recipe is a cut above the run of the mill others and well worth trying. The ginger gives the sauce a very refreshing flavor. Easy to make and everybody loved it! This one is going into my Cookbook. Great job LaJuneBug!
    Reply
  5. LaJuneBug
    From epicurious.com. Can be made 3 days ahead.
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