Gingered Whole Berry Cranberry Sauce for the Holidays Recipe Video

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings12
CuisineTaste
MethodDish
SpecialityVegetarian

Ingredients

 Cranberries3 Cup (48 tbs) (fresh or frozen)
 Sugar3⁄4 Cup (12 tbs) (or to taste)
 Gingerale1 Cup (16 tbs)
 Fresh ginger1 1⁄2 Tablespoon, finely grated

Nutrition Facts

Serving size

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

Directions

GETTING READY
1. Wash, and pick through cranberries, discarding the bad ones if any.

MAKING
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.

SERVING
7. Serve cranberry sauce as a part of your Thanksgiving dinner.

TIPS
You can use cranberry juice or orange juice instead of gingerale.
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