There’s a nostalgic thing for large numbers of us about the jellied cranberry sauce from a can.
Be that as it may, as such countless different things with cooking, it’s greatly improved to make it yourself. For this new cranberry sauce, you can change the pleasantness, first off.
On the off chance that you’ve never made your own, don’t stress – it’s basic. This one has the entirety of the kinds of the Christmas season.
Think about this like a ginger concentrate you can make, keep in the cooler, and afterward use when required.
It’s essentially new ginger root mixed with a tad of oil to shape a glue. You can get it, or make it yourself. Try not to need to trouble? You can substitute ground ginger.
For this cranberry sauce formula, you’ll join of the multitude of fixings in a container and stew them for a brief timeframe directly on the burner.
As the sauce begins to cook, you’ll hear a popping clamor coming from the skillet. This clamor is the berries blasting open.
The most awesome thing? You can make this 3 days in front of serving. Simply cover it and store it in the refrigerator.
Ingredients
- 12 oz cranberries (See Note 1)
- 1 cup sugar
- 1 orange juice and zest
- 1/2 cup water
- 2 tbsp ginger paste
- 1/8 tsp salt
- 1 cinnamon stick
Instructions
- Zest the orange for 1 tablespoon of orange zest. Slice and juice the orange for 1/2 cup total, use remaining for other use.
- In a saucepan over medium heat combine the cranberries, sugar, orange juice, water, ginger paste, salt, cinnamon stick and orange zest.
- Bring to a simmer over medium heat, stirring frequently for about 8-10 minutes, or until most of the cranberries have popped for a more textured sauce. Cook longer until all have popped for a smoother sauce.
- Allow to cool 30 minutes before covering and refrigerate until ready to use (See Note 2).
Notes
- I keep bags of cranberries frozen to use throughout the year. Just allow to thaw prior to using in the recipe.
- This is fantastic to top ice cream, Greek yogurt with granola or cottage cheese and nuts for breakfast, too.
Nutrition
Calories: 128kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 66mg | Fiber: 3g | Sugar: 28g | Vitamin A: 62IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg
