This is a wonderfully easy, and a favorite Cranberry recipe of mine. I would recommend making this a few days in advanced!
GINGER – SPICED CRANBERRY SAUCE
Makes about 2 cups
½ teaspoon yellow mustard seed
3 whole cloves
1 stick cinnamon
1 tablespoon butter
1 shallot, finely chopped
1 cup red wine
2 tablespoons red wine vinegar
1 cup brown sugar
1 piece (1 inch) fresh ginger, thickly sliced
3 strips orange rind, white pith removed
12 ounces fresh cranberries
- In a saucepan over medium heat, toast the mustard seed, cloves, and cinnamon, stirring often, for 3 minutes, or until fragrant. Remove from the pan.
- Add the butter and when it melts, add the shallots. Cook, stirring often, for 3 minutes. Add the wine, vinegar, sugar, ginger, orange rind, and toasted spices. Bring to a boil, stirring to dissolve the sugar. Add the cranberries and lower the heat. The liquid should barely bubble. Simmer, stirring occasionally, for 45 minutes or until the liquid reduces by half.