Cranberry Sauce with Ginger and Clove
Convert those at your Thanksgiving table who are staunch canned cranberry jelly fans with this fresh version that you can make up to a week before.
- Yield: Makes 2 cups
Source: Everyday Food, November 2011
- 1 bag (12 ounces) fresh or frozen cranberries
- 1/2 cup packed dark-brown sugar
- 1 cup water
- 1 tablespoon finely grated peeled fresh ginger
- 1/8 teaspoon ground cloves
In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.