Pair with roasts. Make up to 2 weeks ahead. Frozen cranberries also work.
1 cup sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 cup white wine
1 cinnamon stick
2 cups diced peeled Granny Smith apple
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon ground red pepper
1 (12-ounce) package fresh cranberries
1 tablespoon grated orange rind
1/2 cup coarsely chopped walnuts, toasted
How to Make It
Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 3 minutes or until sugar dissolves, stirring frequently. Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens. Remove from heat; stir in rind. Cool; stir in walnuts.
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This is the perfect cranberry sauce! The ginger gives it a bit of spicy zip and the walnuts provides a nice textural contrast. I've served this sauce several times since the recipe came out last year, always to rave reviews and requests for the recipe. I use 16 oz of berries (they come in 8 oz containers at the farmers market), but I don't adjust the sugar or other ingredients.
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