Cinnamon and Ginger Cranberry Sauce
This home-made cranberry sauce can be made in minutes; is ridiculously easy; and absolutely scrumptious. Feel free to jazz this up; blend and taste; and add in the quantities of cinnamon, ginger and sweetener that work for you. You might want more spice, just remember that the flavours will infuse in the fridge.
I made it!
1 person made this
2 small bowls
4 cups of fresh or frozen cranberries
1 cup filtered water
1/2 cup freshly squeezed orange juice
1/2 cup raisins
1/2 cup dried cherries
4 tablespoon agave nectar or more to taste
1 tablespoon orange zest
1 teaspoon fresh ginger juice (grate fresh ginger and squeeze out the juice), or more to taste
1 1/2 teaspoon cinnamon, depending on taste
5 min › Cook:
10 min › Extra time:
2 hours chilling › Ready in:
2 hours 15 min
Bring the raisins, cherries, cranberries, orange juice and water to the boil
Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.
Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavours to infuse.
Remove from the heat and allow to cool completely.
Once cooled, you can place a stick blender into the pot and blend a little if you want a smoother consistency.
Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavours to infuse. This tastes even better the next day. See it on my blog
The Blender Girl
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