Recipe Summary

Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.While the cranberries cook, seed and finely chop 1 jalapeño. Remove the sauce from heat. Stir in the jalapeño and cilantro. Serve warm or at room temperature.Make-Ahead Note: The sauce can be made up to 2 days in advance.


Nutrition Facts

169 calories; calories from fat 11%; fat 2g; saturated fat 1g; cholesterol 4mg; sodium 2mg; carbohydrates 39g; fiber 3g; sugars 29g; protein 1g.