In a med. saucepan, combine 1 c. water with the sugar, cinnamon stick, fresh ginger, orange peel, salt, and cloves. Cook over med. heat, stirring constantly, until the sugar is dissolved. Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 min.
Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.
REFRIGERATE cranberry sauce in an airtight container for up to 2 weeks.
USE IN: Berry Bread Pudding, Grilled Curried Shrimp with Cran berry Chutney, Cranberry-Glazed Ribs with Wilted Greens
INSTANT GRATIFICATION: Mix with plain yogurt, Layer with store-bought cake, custard and whipped cream, Use as a filling in cupcakes, muffins or bar cookies, Pair with your favorite cheeses, Stir into pancake or waffle batter or use as a topping, Blend into cream cheese
Originally Submitted
11/20/2007
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