Rating: 5 stars
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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.

Rick Rodgers
Recipe by Cooking Light November 2003

Gallery

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
12 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

112 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 29g; fiber 1.2g; cholesterol 0mg; iron 0.1mg; sodium 1.2mg; calcium 3mg.
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