Oklahoman Modified: November 11, 2009 at 9:10 am •  Published: November 11, 2009
I love the versatility of this recipe for cranberry sauce laced with ginger. Using additional cranberry juice in the liquid adds extra intensity of flavor. The crystallized ginger brings flavor and texture to the finished sauce. It is a perfect sauce to make ahead or take along for a hostess gift. It takes about 15 minutes to make and is so easy you may want to make several variations.

1 (12-ounce) bag fresh cranberries

1 cup cranberry juice

½ to ¾ cup sugar

¼ cup crystallized ginger, sliced into thin strips

→Rinse cranberries in a colander and pick through to eliminate any blemished or mushy berries. Place in a 1½ quart nonreactive sauce pan. Add juice, sugar and ginger. Bring to a boil over medium high heat, then reduce heat to medium low, stirring often until berries begin to pop.

→Cook and stir constantly for about five minutes until mixture thickens. Transfer to glass container or canning jar with a lid to await dinnertime. This sauce will keep up to two weeks in the refrigerator.

→Cook’s notes: My favorite rendition of this sauce substitutes pomegranate juice for the cranberry juice in the recipe. You might wish to use orange juice with the zest of an orange or other fruit and juice combinations to make 1 cup of liquid in the recipe.

→Source: Sherrel Jones.


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