Cranberry Sauce with Ginger and Clove
Cranberries contain lots of pectin, which is released in cooking. When sugar is added, the tart juices thicken and give the sauce body.
- 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
The spices in this tangy sauce also go well with ham. Make a double batch and freeze half for Christmas.
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.