Ginger Cranberry Sauce
By Stacy_K
Rate this recipe
4.5/5
(6 Votes)
Ingredients
- 12 oz whole fresh cranberries (if using frozen reduce the water by about 1/4 cup)
- 3/4 cup water
- Juice and zest from large lemon
- 1 T. fresh grated ginger
- 1/4 t. fresh grated nutmeg
- 2-3 T. agave nectar (or honey)
- 1 t. cinnamon
- 1 t. vanilla
- 2 t. kuzu root starch (or cornstarch) dissolved in a little water
Details
Servings 6
Preparation
Step 1
Rinse the cranberries. Bring all other ingredients (except starch mixture) to a boil. Then add cranberries and return to a boil. Cook, stirring occassionally until the cranberries pop. Stir in starch mixture and remove from heat. Let cool and then store in refrigerator until ready to serve.
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