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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gingery Cranberry Sauce Recipe

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This recipe for Gingery Cranberry Sauce is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. cranberries (fresh or frozen)
1/2 c. granulated sugar
1/3 c. light brown sugar
2 tsp. orange zest
3/4 c. fresh orange juice (from 2 oranges)
1 tbsp. fresh ginger
Directions:
Directions:
In a medium saucepan, combine cranberries, granulated sugar, light brown sugar, orange zest, fresh orange juice, and fresh ginger. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.

Refrigerate the sauce for up to 5 days or transfer to a freezer-safe resealable bag and freeze for up to 2 months. Thaw in the refrigerator overnight. If desired, warm the sauce in the microwave or serve at room temperature.​
Number Of Servings:
Number Of Servings:
2-1/2 cups
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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