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.
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.
Refrigerate in an airtight container, up to 1 week. Bring to room temperature before serving.
The spices in this tangy sauce also go well with ham. Make a double batch and freeze half for Christmas.
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