Gingered Cranberry Sauce: Difference between revisions
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[[Category:Cranberry]] | [[Category:Cranberry]] | ||
[[Category:Very Good]] | [[Category:Very Good]] | ||
[[Category:Thanksgiving 2015]] | |||
Revision as of 00:46, 25 November 2015
| 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.
