With fresh orange, ginger, chili and less than half the sugar of most cranberry sauce recipes, our version tastes tart and zesty, but just as sweet. It’s a 4-seasons compliment to any roasted meats and vegetables, or even a turkey sandwich!
|Prep Time||5 Minutes|
|Cook Time||20 Minutes|
- 12 oz Cranberries (fresh or fresh/frozen)
- 2 ea Oranges
- 1 Tbsp Ginger (minced)
- 1 ea Red chile
- .5 cup Cane Sugar
- 2 cups water
- Place fresh or freshly-frozen cranberries in a large saucepan over medium-low heat.
- Zest and squeeze the juice of two oranges, adding both to the pan.
- Finely mince the ginger and chili, adding to pan along with the sugar and a approximately 1 cup of the water.
- Cook slowly until berries pop and sauce thickens - approximately 15 to 20 minutes. Stir regularly. Add more water, if required, to achieve desired consistency.
- Cool to room temperature before serving. The extra sauce stores well in the refrigerator for future use.
This freshly made gourmet Cranberry Sauce beats the pants oﬀ the canned stuﬀ! It’s higher in ﬁber because it contains all the seeds and skins, which are entirely edible. It’s lower in sugar by half! It’s also enhanced with the subtle perfume of orange and the bite of both fresh ginger and chili, which is complimentary to the tart ﬂavor of cranberry and decidedly more creative than just berries, sugar and water!
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