Cranberry Sauce with Ginger and Cinnamon
Tangy, spiced, and perfect alongside meat; this one's a guaranteed crowd-pleaser. Cranberry sauce with ginger and cinnamon is a true classic! It works with both hot and cold dishes, and if you add more sugar, it turns into a dessert in its own right. Feel free to experiment with any spices and any berries you like, and build your own version on top of this recipe.
Cooking method
-
Step 1:
Here's how to make cranberry sauce with ginger and cinnamon. Measure out the ingredients. Wash the berries, pick them over, and pat them dry.
-
Step 2:
Peel the ginger and cut it into thin slices.
-
Step 3:
Pour the water into a saucepan and add the sugar, cinnamon, and ginger. Bring the syrup to a boil and simmer over low heat for 2 to 3 minutes.
-
Step 4:
Remove the ginger slices from the syrup, then add the cranberries.
-
Step 5:
Simmer, covered, over low heat for about 10 minutes. Pour the finished sauce into a gravy boat and let it cool. Serve it with meat dishes.
- It's best to store the sauce in a closed jar so it doesn't dry out on top.
- You can leave out the ginger, but the sauce will taste a bit different. Cranberry and ginger are a time-honored pairing in baking both here and abroad. Ginger lends a gentle warmth and bite, and its health benefits go without saying.
- You can make this sauce with either frozen or fresh berries.
- You can swap the sugar for a sugar substitute.
- Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always adjust the spices and seasonings to your own taste. If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Ground cinnamon - 247 kcal/100g
