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Ginger-Cinnamon Cranberry Sauce

Ginger-Cinnamon Cranberry Sauce

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    3 h 15 m
Mr Mangia

Mr Mangia

A quick, simple, and delicious variation on cranberry sauce. This cranberry sauce is enriched with the wonderful flavor blend of fresh ginger and cinnamon stick.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.
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Reviews

Patty M
6

Patty M

11/24/2011

This is an easy but elegant recipe. If you don't let the water/sugar boil for a couple of minutes, you will get runny sauce. You can also add grated orange peel for a tangy zest.

R_McMullen
5

R_McMullen

12/11/2011

This was very easy. It was not too strong. Everybody loved it. Just remember to boil it long enought for it to be thick.

redconniek
4

redconniek

11/23/2011

Prefer no stars on this one. Never congealed. Super watery. I expected it to be like jello. Was I expecting too much?

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