Ginger-Cranberry Sauce

By barbsjustagirl

The cranberry sauce I made for our 2010 Thanksgiving.
I made this 1 week ahead of time and froze.
I also doubled the recipe for 10 people.

Ingredients

• 1 bag (12 oz.) fresh cranberries
• 1 cup apple cider or juice
• 1 cup brown sugar
• 1/8 cup finely chopped crystallized ginger
• 1/8 tsp. ground cloves
• 1 tsp. cider vinegar

Details

Servings 2

Preparation

Step 1

In a 3-qt saucepan combine cranberries, apple cider and brown sugar; bring to a boil. Reduce heat and simmer until most of the cranberries have burst, about 15 minutes.

Remove from heat and stir in ginger, cloves and vinegar.

Serve warm, at room temperature or chilled.

GET AHEAD: Refrigerate the cranberry sauce for up to 1 week or freeze for up to 1 month.