Ginger Lime Spiked Cranberry Sauce

By • November 5, 2009 • 5 Comments

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Author Notes: Who says cranberry sauce has to be boring? This sauce boasts zippy ginger and tangy lime, both of which add a lot of flavor without overpowering the cranberry or wandering too far afield from traditional sauces.coconutlime

Serves 8

  • 2 cups fresh cranberries
  • 3/4 cups sugar
  • 1 1/2 tablespoon grated fresh ginger
  • 2 tablespoons dark rum
  • 1/4 cup lime juice
  • 1 1/2 tablespoon lime zest
  1. Place the cranberries, juice, sugar, ginger and zest in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken.
  2. Remove from heat and stir in the rum. Serve hot or cold.

Tags: Christmas, cranberries, cranberries, ginger, Holidays, lime, stir fry

Comments (5) Questions (0)

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5 months ago Ingrid

This is delicious! Spicy without the burn, just warmth and lots of flavor. You could probably use less sugar.

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over 1 year ago Cilantro & Lime

I made this for Thanksgiving and it absolutely saved an overly dry turkey! It was delicious and everyone raved about it. Thank you for posting!

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over 3 years ago SugarDumplin'

This look very interesting -- how much water should one use to make this recipe?

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've never made it, but I would start with one cup of water, stir it well and frequently until the sugar melts, then add more water if it seems necessary. I wouldn't cook it over medium high heat either, at least if I was only stirring occasionally. I'd put it at medium, at the most, and I'd stir it frequently, though not constantly, to keep it from sticking or scorching. It does look a great recipe! I already have 2 cranberry chutneys for tomorrow, but am seriously considering making this, once those are gone. ;o)

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over 3 years ago coconutlime

No water is needed in this recipe.