Gingered Orange-Cranberry Sauce
Sep 26, 2012
Cranberry sauce is a Thanksgiving staple that all too frequently comes from a can. This year, make your own and add oranges and ginger for an unforgettable twist to an easy, traditional condiment.
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Prep Time: 0 hours 20
Total Time: 0 hours 25
3/4 c. packed brown sugar
1/4 c. water
1 tbsp. fresh ginger
pinch red pepper
- From orange, grate 1 teaspoon peel. Cut peel and white pith from orange; discard. Cut on either side of membranes to remove each segment from orange. Cut each segment crosswise into 1/2-inch pieces; transfer to medium bowl along with juices. Segments can be covered and refrigerated up to 3 days.
- In 5-quart saucepan, combine cranberries, sugar, water, ginger, red pepper, pinch salt, and grated orange peel; heat to boiling on high, stirring occasionally. Reduce heat to maintain steady simmer and cook 6 to 10 minutes or until most cranberries pop and sauce thickens, stirring occasionally.
- Transfer to bowl and let cool to room temperature; cover and refrigerate until chilled. (Sauce can be refrigerated up to 1 week.) When ready to serve, stir in orange segments with juices. Serve at room temperature.
Video: Ginger Pear Cranberry Sauce -- Thanksgiving Holiday Cranberry Sauce Recipe
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