11.30.2008

Orange Ginger Cranberry Sauce

As I've noted previously, cranberries are among my favorite holiday dishes. Earlier in the month, I experimented with cranberry relish; today, I am returning to an old favorite, orange ginger cranberry sauce. This recipe requires little prep work aside from opening the bag of cranberries and measuring out a few other ingredients and can be whipped up in about 15-20 minutes, so it is perfect if you are in a hurry and need to put together something fast.

Orange Ginger Cranberry Sauce
12 oz. bag fresh or frozen cranberries
1 cup orange juice (with pulp)
1/2 cup sugar
1 T. fresh chopped ginger (or ginger paste)

1. Combine all ingredients in a large saucepan and heat to boiling over medium heat, stirring often.

2. Reduce heat to medium-low and continue simmering (and stirring often) for about 10 minutes.

3. Remove sauce from heat and mash using a potato masher. Allow to cool and thicken, then place in an airtight container and refrigerate.

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