Posted on November 25, 2011
Cranberry Sauce with Apples & Ginger
Whether you use the fresh or frozen type, these berries break down as they cook, while the apples stay slightly firm, creating a pleasing variety of textures and tastes in our revamped cranberry sauce. Plus, the slight spiciness of fresh ginger gives this not-too-sweet fat-free condiment a pleasant kick.
By Julie O'Hara | Photo: Yvonne Duivenvoorden
Serves: 8
Makes: 2 cups
Hands-on time: 17 minutes.
Total time: 3 hours, 17 minutes (includes chilling).
CATEGORY:
Gluten Free, Vegetarian
Makes: 2 cups
Hands-on time: 17 minutes.
Total time: 3 hours, 17 minutes (includes chilling).
CATEGORY:
Gluten Free, Vegetarian
INGREDIENTS:
- 12 oz cranberries, fresh or frozen and defrosted
- 1 apple, cored and chopped into 1/3-inch pieces
- 1/2 cup raw organic honey
- 1/2 cup water
- 1 1/2 tbsp fresh ginger, finely minced
- Zest and juice of 1/2 lemon
- 1/8 tsp sea salt
INSTRUCTIONS:
- Add all ingredients to a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and cook for 8 to 10 minutes, or until cranberries break down, apples soften and mixture thickens (sauce will continue to thicken slightly as it chills). Stir often to prevent sticking on bottom of pan. Transfer to a serving dish or storage container, cover and chill for at least 3 hours.
Nutrients per 3-tbsp serving: Calories: 84, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 21 g, Fiber: 2 g, Sugars: 18 g, Protein: 0 g, Sodium: 24 mg, Cholesterol: 0 mg
User Rating:
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Time-Saving Tip:
Cranberry sauce keeps up to five days, covered, in the refrigerator. Bring to room temperature to serve.
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