Sunday, November 16, 2008

Ginger Cranberry Sauce

From Umma Yori

Serve 10, prepare: 5 mins. Cook: 10 mins.


  • 12 oz. fresh cranberries, picked over and rinsed
  • 1 cup (or 1/2 cup more) granulated sugar
  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 1 Tbsp finely chopped ginger
  • Finely grated zest from 1 orange


  1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
  2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. refrigerate, covered, for up to 3 months.

No comments:

Post a Comment