Gingered Cranberry Sauce: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
* 3/4 c sugar | |||
* 1/2 c ruby port or dry red wine | |||
* 1/2 T minced fresh ginger | |||
* 12-oz pkgs fresh cranberries | |||
* 1/8 t ground cloves | |||
* 1 stick cinnamon | |||
* 5-oz wild lingonberries in sugar (jarred) | |||
* 3-4 T crystallized ginger, minced | |||
=== Instructions === | === Instructions === | ||
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[[Category:Cranberry]] | [[Category:Cranberry]] | ||
[[Category:Very Good]] | [[Category:Very Good]] | ||
Latest revision as of 19:18, 28 November 2022
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 6 1/2 hrs (chilling) |
| Source | Rochelle Gloege |
| Yield / serves | 8+ servings |
| Rating | Delicious |
Ingredients
- 3/4 c sugar
- 1/2 c ruby port or dry red wine
- 1/2 T minced fresh ginger
- 12-oz pkgs fresh cranberries
- 1/8 t ground cloves
- 1 stick cinnamon
- 5-oz wild lingonberries in sugar (jarred)
- 3-4 T crystallized ginger, minced
Instructions
In a saucepan over med. heat, combine sugar, port/wine and fresh ginger, and bring to a boil, stirring. Add cranberries, cloves, and cinnamon stick. Simmer, stirring, until thickened, about 10 minutes. Stir in lingonberries and crystallized ginger and transfer to a dish. Let cool; cover and chill 6 hours or overnight. Remove cinnamon stick before serving.
