Ginger Cranberry Sauce
Preparation and cooking time: 30 minutes
A classic accompiniment to holiday dinners, this has a hint of fresh ginger.
Ingredients:
- 3/4 cup apple juice, 186gr, 6.6oz
- 2/3 cup sugar, 133gr, 4.7oz
- 1 1/2 tbs minced fresh ginger, more or less
- 2 cups whole cranberries, 200gr, 7oz
Instructions:
- Heat juice, sugar and half of the ginger until sugar is dissolved.
- Add the whole cranberries and cook, simmering, just until most of them 'pop'.
- Remove and, with a potato masher, mash 2 or 3 times, no more.
- Add the rest of the ginger, stir well and cool.
This will get very thick when cool and will keep for several weeks in the fridge.
-------------------------------------------------------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
