Gingered Cranberry Sauce

Gingered Cranberry Sauce Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Make up to a week ahead, and store, covered, in the refrigerator. The strong ginger flavor of this basic cranberry sauce goes well with the turkey and herb-infused gravy.


12 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 112
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 29 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1.2 mg
Calcium 3 mg


1 1/2 cups sugar
1/2 cup water
1/3 cup chopped crystallized ginger (1 [2.7-ounce] bottle)
1 (12-ounce) package fresh cranberries


Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 9 minutes or until the cranberries pop. Cool completely. Serve at room temperature.

Rick Rodgers,

Cooking Light

November 2003
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