For at least six years, this recipe has been a staple during the holidays. Easy to make with perfect directions, you will find the few extra minutes well spent. This has replaced canned cranberry sauce and other relishes and cranberry salads we served in the past. Great on turkey and chicken sandwiches too. Sorry I didn't know this recipe hadn't been rated before. Try it.
During the holidays it's always fun to let cranberry sauce be the star condiment. This sweet and tangy sauce is great spooned over cream cheese for a quick and easy appetizer, or you can spread it on a mini pork tenderloin sandwich or a ham biscuit.
- 1 (16-ounce) can jellied cranberry sauce*
- 3/4 cup sugar
- 1/4 cup white vinegar
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- Combine cranberry sauce and next 6 ingredients in a medium saucepan. Stir together flour and 2 tablespoons water until smooth; add to cranberry mixture.
- Bring mixture to a boil, stirring constantly; reduce heat, and simmer 5 minutes or until thickened and bubbly. Remove from heat; cool. Store in an airtight container in refrigerator. Serve with cream cheese and gourmet crackers or with meat.
- *Whole-berry cranberry sauce may be substituted.
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