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    You are in: Home / Low-cholesterol / Ginger Cranberry Sauce Recipe
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    Ginger Cranberry Sauce

    Ginger Cranberry Sauce. Photo by Katzen

    1/2 Photos of Ginger Cranberry Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Katzen's Note:

    Found on the Dessert of the Month Club Blog, this just sounds so lovely, I made it for Christmas this year, to go with Moosewood's Comprehensively Stuffed Squash, Comprehensively Stuffed Squash -- a Moosewood Recipe - you may find this wonderful blog here: (Thanks to UmmBinat for pointing me in that direction!) From the blog, "My relatives have come to expect this quick, spicy sauce every year during the holidays. I try to make this 24 hours in advance of serving to let the ginger mingle. Leftover sauce is rare, but goes well with cream cheese on toast! This recipe makes 3 cups."

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    Serves: 4-8



    Units: US | Metric



    1. 1
      Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root.
    2. 2
      In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving).
    3. 3
      Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped:.
    4. 4
      Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly.
    5. 5
      I never liked cranberry sauce until I made this one.

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    Nutritional Facts for Ginger Cranberry Sauce

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.0
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 3.6 mg
    Total Carbohydrate 83.9 g
    Dietary Fiber 5.6 g
    Sugars 73.4 g
    Protein 0.8 g

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