Ginger-Maple Cranberry Sauce

I like hats, which is good, because I wear a lot of them. Today, I wore one of my favorites: the chef hat. Thanksgiving is only a week away, so I spent the afternoon concocting holiday dishes with a kick of maple. Mama drew the line at maple mashed potatoes, but here is a recipe for Ginger-Maple Cranberry Sauce. Enjoy!




1 12 Ounce Bag Fresh Cranberries
Zest of One Lemon or Orange
Couple Dashes of Ground Ginger to taste

1 Cup Water
1/2 Cup Granulated Sugar
1/4 Cup Maple Cream


1. Pulse cranberries in food processor. Leave some berries whole for varied texture. Combine with zest and ginger.

2. Mix water, sugar, and maple cream in a sauce pan, and bring to a boil.

3. Add cranberry mixture and return to boil. Boil 10 minutes, stirring occasionally.

4. Hide it so you don’t eat it all before Thanksgiving dinner.

Serves 6


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