Ginger Citrus Cranberry Sauce
I make this sauce every year for Christmas but would totally eat it anytime during the winter when I am serving roasted meat. The leftovers are great on top of yogurt or oatmeal, or even used as a jam on some buttery sourdough toast. Not only is this sauce delicious, but it is also a great source of vitamin C. Feel free to increase the amount of maple syrup if you prefer a sweeter sauce.
Ingredients
2 pints whole organic cranberries, fresh or frozen
¼ cup water
½ cup pure maple syrup
Zest and juice of 1 lemon
Zest and juice of 1 orange
½ cup candied ginger, chopped
1 cinnamon stick
⅛ teaspoon powdered cloves
¼ teaspoon sea salt
2 tablespoons dried rose hips, optional
Directions
Combine all the ingredients (including the optional rose hips) in a medium saucepan. Place the pan over medium-low heat.
Once the mixture begins to simmer, cover the saucepan and let the sauce cook for 20–25 minutes until the liquid has reduced and thickened. Stir regularly to prevent sticking and to ensure all of the cranberries have “popped.”
Remove the cinnamon stick. Serve the sauce warm or transfer it to a glass storage container until you’re ready to serve it. It will keep for up to a week in the fridge.
Suggestions
For those who like jellied cranberry sauce, try this optional method:
While the cranberry mixture cooks, in a separate bowl, whisk together 1 tablespoon unflavored gelatin powder and ¼ cup water to dissolve. Stir this into the cranberry sauce after it has cooked for about 20 minutes, then let it cook a few more minutes to let the gelatin incorporate.
Once it’s finished cooking, let the mixture cool, then puree it in a blender or food processor until smooth. Transfer the sauce to a glass storage container, then chill before serving.
More Recipes by This Author
Edible in your mailbox
