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Gingered Whole Berry Cranberry Sauce for the Holidays Recipe Video
|Cranberries||3 Cup (48 tbs) (fresh or frozen)|
|Sugar||3⁄4 Cup (12 tbs) (or to taste)|
|Gingerale||1 Cup (16 tbs)|
|Fresh ginger||1 1⁄2 Tablespoon, finely grated|
Calories 73 Calories from Fat 0
% Daily Value*
Total Fat 0.05 g0.08%
Saturated Fat 0.01 g0.03%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2.9 mg0.1%
Total Carbohydrates 19 g6.3%
Dietary Fiber 1.3 g5.2%
Sugars 16.3 g
Protein 0.14 g0.28%
Vitamin A 0.3% Vitamin C 6.3%
Calcium 0.4% Iron 0.76%
*Based on a 2000 Calorie diet
1. Wash, and pick through cranberries, discarding the bad ones if any.
2. In a medium sized saucepan, add sugar and gingerale. Place it on medium high heat, and bring it to a boil.
3. Reduce heat and simmer for 5 minutes or until sugar dissolves.
4. Drop cranberries and grated ginger in pan. Cover it with lid and return it to a boil.
5. Reduce heat, and simmer for 5 minutes or until skins pop on the cranberries. Stir occasionally.
6. Remove pan from heat, transfer it to an airtight container, and refrigerate.
7. Serve cranberry sauce as a part of your Thanksgiving dinner.
You can use cranberry juice or orange juice instead of gingerale.