Cranberry Ginger Sauce

29 Nov

We did T-giving in SC with Rafe’s folks, which means that with every dessert buffet, there MUST be something chocolate (Rafe’s dad, Ted, is a huge chocolate fan, which I back 100%). Lacking for time, and also chocolate, we whipped up the Mousse described here, but with bourbon instead of rum. Delish.

We also made my favorite cranberry ginger sauce to go with the bird. I tend to think the more ginger, the better, but I just like the tingle on my tongue.


  • 2 bags of fresh cranberries
  • 1 medium sized ginger root (about the size of a knubby finger), peeled, grated with a microplane if you can
  • 1 peeled and chopped pear or apple
  • fresh juice (or bottle if you must) of an orange, plus the orange zest
  • 1/2 c. brown sugar (white if you must)
  • dash of cayenne if you want to really shake things up


  • Place everything in medium sauce pan and simmer with a 1/3 c of water
  • Cover and let cook on medium to medium-low heat for about 20 min, stirring occasionally until all the cranberries have burst and the consistency is right– not too liquidy, but not too thick. You might habe to add a smidge more water as it cooks

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