Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield
3 cups (serving size: 2 tablespoons)

Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits. Use leftover sauce in our Dinner Tonight recipes.

How to Make It

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.

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