Ginger Cranberry Sauce

READY IN: 25mins
SERVES: 4-8
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement