Yield: 8 Servings
|1 \N||Piece peeled ginger; (1-inch)|
|3 \N||Cloves garlic; minced|
|½ cup||Cider vinegar|
|⅛ teaspoon||Cayenne pepper|
|1 can||Whole-berry cranberry sauce; (1-lb. can)|
|\N \N||Freshly ground pepper|
Cut ginger into very thin slices. Stack slices together and cut into very thin slivers. Bring ginger, garlic, vinegar, sugar and cayenne to simmer in small saucepan. Cook over medium heat until liquid is reduced to ¼ cup, about 15 minutes. Add cranberry sauce and salt and pepper to taste. Mix and return to simmer. Cook on low heat 10 minutes. Cover tightly and refrigerate. Recipe from "East/West Menus for Family and Friends"by Madhur Jaffrey (Harper & Row, 1987). Formatted by Lynn Thomas dcqp82a@....
Source: Los Angeles Times 11-23-97. 2 cups. Each ¼-cup serving: 114 calories; 54 mg sodium; 0 cholesterol; 0 fat; 30 grams carbohydrates; 0 protein; ⅕ gram fiber. Lynn's notes: Made this 1-1-98; easy and delicious sauce to be served with baked ham. Vary hotness by adding more or less cayenne.
Recipe by: Los Angeles Times 11-23-97 Posted to TNT Recipes Digest, Vol 01, Nr 906 by WWGQ25C@... (MRS LYNN P THOMAS) on 1 Ja, n 1998