Quick Cranberry SaucePrint
- 2 1/2 cups fresh or frozen cranberries
- 1/2 cup light brown sugar
- 1/4 tsp. ground ginger
- 1/4 cup water
- Add all the ingredients to a medium saucepan. Warm over medium heat until bubbling then reduce the heat to medium-low. Cook, stirring frequently, for 30 to 35 minutes, or until the cranberries begin to pop and the mixture thickens.
- Remove from the heat. Let cool then store in an airtight container in the refrigerator for up to 5 days.
Makes 6 to 8 servings
Adapted and published by permission of Chloe Coscarelli