Saturday, November 28, 2009

Ginger Cranberry Sauce

My relatives have come to expect this quick, spicy sauce every year during the holidays. I try to make this 24 hours in advance of serving to let the ginger mingle. Leftover sauce is rare, but goes well with cream cheese on toast! This recipe makes 3 cups.


1 juice orange
1 pkg / 12 oz. fresh or frozen cranberries (I've always used fresh)
1 Tbsp fresh ginger, grated
1 Tbsp lemon juice
1 1/4 C sugar
1/2 C cranberry juice

Dash cayenne pepper
Splash of 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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