This great sauce came from a Rachael Ray magazine years ago. It's a tasty addition to your Thanksgiving turkey and is great the next day on top of your turkey sandwich!
Makes 2 1/2 cups
1 cup sugar
1 cinnamon stick
2 t. finely chopped fresh ginger
2 t. grated orange peel
1/4 t. salt
1/8 t. ground cloves
1 - 12 oz. bag fresh cranberries
1. In a medium saucepan, combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves. Cook over medium heat, stirring constantly, until the sugar is dissolved. Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes.
2. Transfer the mixture to a bowl and remove the cinnamon stick. Let cool
(This can be made ahead and stored in the fridge)
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