Gingered Cranberry Sauce: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
* 1 1/2 c sugar | |||
* 1 c ruby port or dry red wine | |||
* 1 T minced fresh ginger | |||
* 2 12-oz pkgs fresh cranberries | |||
* 1/8 to 1/4 t ground cloves | |||
* 1 stick cinnamon | |||
* 1 10-oz jar wild lingonberries in sugar | |||
* 1/3 to 1/2 c crystallized ginger, minced | |||
=== Instructions === | === Instructions === | ||
Revision as of 18:36, 21 November 2017
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 6 1/2 hrs (chilling) |
| Source | Rochelle Gloege |
| Yield / serves | 8+ servings |
| Rating | Delicious |
Ingredients
- 1 1/2 c sugar
- 1 c ruby port or dry red wine
- 1 T minced fresh ginger
- 2 12-oz pkgs fresh cranberries
- 1/8 to 1/4 t ground cloves
- 1 stick cinnamon
- 1 10-oz jar wild lingonberries in sugar
- 1/3 to 1/2 c 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.
