Gingered Cranberry Sauce

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.

Yield: 12 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 29g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1.2mg
  • Calcium: 3mg

Ingredients

  • 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

Preparation

  1. 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.
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