Orange-Ginger Cranberries
The Washington Post, November 19, 2003
- Cuisine: American
- Course: Condiment
- Features: Holiday (Thanksgiving)
Summary:
This quick and easy cooked cranberry recipe, with its orange and ginger flavor, goes well with any turkey, but especially well with a maple-glazed version (see recipe for Maple-Glazed Roast Turkey With Riesling Gravy).
In Advance: Prepare the ingredients up to 3 days in advance and refrigerate.
8 servings
Ingredients:
- 12-ounce package cranberries
- 1 1/2 cups granulated sugar
- 2 teaspoons grated orange zest
- 3/4 cup freshly squeezed orange juice
- 2 teaspoons peeled and finely minced ginger root
Directions:
In a saucepan over medium heat, combine all of the ingredients. Simmer, stirring occasionally, until the berries pop open, about 10 minutes. Skim any foam that rises to the surface. Remove from the heat and set aside to cool to room temperature. Cover and refrigerate until chilled through, at least 1 hour and up to 3 days
Recipe Source:
Adapted from the "The Best American Recipes 2001-2002" by Fran McCullough (Houghton Mifflin, 2001).
Tested by Jeanne McManus for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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