Cranberry Sauce Recipe

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Traditional but well received as a relish for holiday gatherings or simply any meal that includes poultry.
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Servings: Makes 1 cup
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 cup fresh cranberries
  • 1/2 cup dried cherries
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh ginger root, finely grated
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons fresh orange zest, grated
Container: 1 medium sauce pan
15 mins
15 mins
  • In a medium sauce pan over medium heat, combine the granulated sugar and water. Stir until the sugar completely dissolves; then bring to a boil.
  • Add the fresh cranberries, dried cherries, brown sugar, grated fresh ginger root, orange zest, and ground cinnamon. Mix well.
  • Lower the heat and simmer until thickened.
  • Remove from the heat, allow the sauce to cool, and then refrigerate.
  • The sauce can be refrigerated for approximately 1 week. It can also be frozen for long-term storage.
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