Ginger Orange Cranberry Sauce
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 12 ounces cranberries
- 2 oranges
- 1 teaspoon ginger, grated
- 1 cinnamon stick, about 2 inches
- 1⁄2 cup applesauce (unsweetened)
directions
- Grate the orange to get all the peel. Set aside. Then halve and squeeze the orange and get all the pulp you can. If you don't have a full 8 ounces of orange juice, add water until you get to a cup or get another orange.
- Add the grated orange rind, ginger, applesauce, cinnamon, orange juice and cranberries to a pan. Simmer until all the cranberries pop.
- Remove the cinnamon stick.
- Alternately, you can use star anise instead of ginger. Add two star anise at the beginning and remove with the cinnamon stick.
- Serve warm or chill.
- This makes 8 large or 16 small servings. As a side dish at Thanksgiving, everyone took small amounts.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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