Ginger Cranberry Sauce Tuesday, November 25, 2008


1 cup water
1 cup sugar
2 TBSP candied ginger, chopped fine
1 12 oz bag fresh cranberries


Wash the cranberries and dispose of any bad berries. Bring water and sugar to a boil and stir in cranberries and ginger. Bring back to a boil and reduce heat to a simmer. Cook, stirring occasionally, until cranberries have all popped and the mixture has thickened. Place in a bowl and allow to cool at room temperature. Cover tightly with plastic wrap and chill before serving.


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