Ginger Cranberry Sauce
photo by Katzen
- Ready In:
- 1 oranges (juice orange) or 3 -4 clementines, chopped & zested
- 1 (12 ounce) package fresh cranberries or (12 ounce) package frozen cranberries
- 1 tablespoon fresh ginger, peeled & grated
- 1 lemon, juiced & zested
- 1 1⁄4 cups sugar
- 1⁄2 cup cranberry juice
- 1 dash cayenne pepper
- splash orange juice
- Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
- In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:
- Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
- I never liked cranberry sauce until I made this one.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.