Thursday, November 24, 2011

Ginger Apple Cranberry Sauce

As I was searching for a cranberry sauce recipes, I came across one that included crystallized ginger.  I had to try it because my friend Katie had just left me with some leftover crystallized ginger after we made ginger rice pudding.  Along with lemon zest and juice, I also added apple for some extra texture and sweetness (and because we had some on hand).  The result was tart and sweet with a hint of gingery spice.  An easy way to change up your typical Thanksgiving cranberry sauce!
1 bag of fresh cranberries (12 oz)... about 4 cups
1 cup of water
1/2 cup sugar
zest and juice of one lemon
1/4 cup crystallized ginger, matchstick sliced
1 cup diced apple

Combine water and sugar in a small-medium sauce pan and bring to a boil over high heat
Once sugar has completely dissolved, add the cranberries.  Then, add the lemon juice, zest, and ginger.  Stir to combine.  The berries will start popping as they cook.  This releases the natural gelatin inside the berry which makes the sauce thicken.

Reduce the heat to a simmer, and continue cooking for about 10 minutes, stirring often.  Then, add the apples, and cook for 3-5 minutes longer.  You should be able to tell that the berries have all popped and the mixture should be pretty thick.  Set aside to cool and store in the fridge until you are ready to eat.  Easy to make ahead for the big meal!
Enjoy with your Thanksgiving Dinner!