Gingered cranberry sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Bag cranberries washed and stemmed |
| ½ | cup | Sugar or honey or to taste |
| 2 | Strips lemon zest * | |
| 2 | Cinnamon sticks | |
| ½ | Vanilla bean, split | |
| 5 | slices | (thin) ginger |
| ⅔ | cup | Apple cider |
Directions
* removed with a vegetable peeler 1. combine the cranberries, sugar, lemon zest, cinnamon sticks, vanilla bean, ginger, and cider in a large nonreactive saucepan.
Gently simmer, loosely covered, for 8-10 minutes, or until the cranberries are tender but not too soft. Uncover the pan the last 3 minutes to allow some of the liquid to evaporate.
2. Let the sauce cool to room temperature, then refrigerate. Remove the lemon zest, cinnamon, vanilla, and ginger before serving.
Makes enough to serve 4-6.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 202 Submitted By DIANE LAZARUS On 10-27-95