I love fresh ginger. That spicy sharp flavor makes me happy. And when I saw a recipe for cranberry ginger sauce in Real Simple, I knew I had to make it for Thanksgiving — especially because it has only three ingredients.
This sauce was a hit with the family too and I’ve made it every year since.
However, I lost the recipe and can’t seem to find it anywhere online so I’m sharing my own version of the recipe here.
Baked Cranberry Ginger Sauce
1 C minced fresh ginger
1/2 C. sugar (I prefer organic)
2 12 oz. bags of fresh cranberries – rinsed and picked over
Preheat oven to 350 degrees.
Peel and mince the ginger. I like to peel mine running a spoon along the piece. You’ll end up with a good pile of ginger.
Line a baking sheet with aluminum foil. Mix together all ingredients and spread out in the pan. Bake for 30 minutes, until the cranberries get soft and syrupy – as pictured below.
Cool and serve.
Makes about 2.5-3 cups. Fills a pint and a half Ball jar.
Baked sauce – fresh from the oven!
Lightly mixed together to spoon into the jar.
Have a Happy Thanksgiving everyone!