Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Notes: You can make this sauce up to 1 week ahead; cover and chill.

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 1 3/4 cups; 12 to 14 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort 1 package (12 oz.) fresh or thawed frozen cranberries, discarding any bruised or decayed fruit. Rinse and drain berries.

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  • In an 8- or 9-inch square baking dish, mix cranberries, 1 cup sugar, 1/3 cup cider vinegar, 2 tablespoons chopped fresh ginger, 5 whole cloves, and 1 cinnamon stick (about 3 in.).

  • Bake, uncovered, in a 350° regular or convection oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, 50 to 60 minutes. Lift out and discard cloves and cinnamon, if desired. Serve warm or cool.

  • Nutritional analysis per 2 tablespoons.

Nutrition Facts

69 calories; calories from fat 1%; protein 0.1g; fat 0.1g; carbohydrates 18g; fiber 0.9g; sodium 0.8mg.
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