Randy Mayor
Yield
6 servings (serving size: 1/4 cup)

Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.

How to Make It

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.

Ratings & Reviews

thendricks's Review

thendricks
November 29, 2009
This smelled and tasted just like BBQ sauce. The cranberry flavor did not come through hardly at all. I made this for Thanksgiving, and we ended up opening a can of the regular stuff. I would never make this again. Most of the batch ended up being thrown out. I made it exactly as directed.

aubiechic's Review

aubiechic
November 23, 2009
very good but do prefer Cooking Light's "Basic Cranberry Sauce"; this is very tart and tangy so the other recipe is a little more flexible with certain dishes