Ginger-Lime Cranberry Sauce. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
1/2 cup sugar.
1/2 cup pure maple syrup or maple-flavor syrup.
1/2 cup water.
1-1/2 teaspoons finely shredded lime peel.
2 tablespoons lime juice.
1 (12-ounce) package fresh or frozen cranberries.
1 teaspoon minced fresh ginger.
In a medium heavy saucepan, stir together sugar, maple syrup, water, lime peel, and lime juice.
Bring to boiling; reduce heat.
Simmer, uncovered, about 3 minutes or until sugar is dissolved.
Stir in cranberries, simmer, uncovered, for 5 minutes, stirring occasionally.
Stir in ginger, simmer, uncovered, about 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.
Cool. Makes 12 servings.
*Make-Ahead:Prepare sauce as directed,cool.
Transfer to an airtight container and chill for up to 3 days.
Let stand at room temperature for 30 minutes before serving.
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