Ginger Lime Spiked Cranberry Sauce
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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
- 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.
- Remove from heat and stir in the rum. Serve hot or cold.
- This recipe was entered in the contest for Your Best Cranberry Sauce
Tags: Christmas, cranberries, cranberries, ginger, Holidays, lime, stir fry
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7 months 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!
over 2 years ago SugarDumplin'
This look very interesting -- how much water should one use to make this recipe?
over 2 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)
over 2 years ago coconutlime
No water is needed in this recipe.