Make Ahead

Ginger Lime Spiked Cranberry Sauce

November  5, 2009
5 Ratings
  • Serves 8
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. —Rachel Rappaport

What You'll Need
  • 2 cups fresh cranberries
  • 3/4 cup sugar
  • 1 1/2 tablespoons grated fresh ginger
  • 2 tablespoons dark rum
  • 1/4 cup lime juice
  • 1 1/2 tablespoons 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.
Contest Entries

See what other Food52ers are saying.

  • Ingrid
  • Cilantro & Lime
    Cilantro & Lime
  • AntoniaJames
  • Rachel Rappaport
    Rachel Rappaport

6 Reviews

caramia November 22, 2014
I just made this and it really is a perfect recipe. Thank you. Made it exactly excepting that I did not have fresh ginger (shame), so used 1/4 tsp. powdered, instead. Still delicious.
Ingrid November 27, 2013
This is delicious! Spicy without the burn, just warmth and lots of flavor. You could probably use less sugar.
Cilantro &. December 5, 2012
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!
SugarDumplin' November 24, 2010
This look very interesting -- how much water should one use to make this recipe?
AntoniaJames November 24, 2010
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)
Rachel R. December 13, 2010
No water is needed in this recipe.