Ginger-cranberry sauce

Yield: 12 Servings

Measure Ingredient
8 ounces Jellied cranberry sauce, cut into cubes
¾ cup French Dressing
1 tablespoon Soy sauce
1 teaspoon Ground ginger
1 teaspoon Garlic powder
⅛ teaspoon Cayenne pepper

In 1-quart saucepan, combine cranberry sauce, dressing, soy sauce, ginger, garlic and red pepper. Over medium heat, heat until cranberry sauce is melted, stirring often. Remove from heat. Pour into bowl.

Cool to room temperature. Use sauce to glaze ham during last 30 minutes of heating or serve as a sauce for cooked ham, pork or poultry. Refrigerate any remaining sauce. Makes about 1½ cups sauce.

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