Cranberry Sauce with Apples & Ginger
submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the soup,
serves
things you need:
instructions:
Add all ingredients to a large saucepan and bring to a boil over medium-high heat.
12 oz | fresh or frozen cranberries 1 | apple (or pear), cored & chopped 1/2 cup | honey 1/2 cup | water 1 1/2 tbsp | fresh ginger, finely minced 1/2 | lemon 1/8 tsp | sea salt
Reduce heat to medium-low and cook for 8-10 minutes, or until cranberries break down, apples soften, and mixture thickens (sauce will continue to thicken as it chills).
Stir often to prevent sticking on bottom of pan.
Transfer to a serving dish or storage con- tainer, cover and chill for at least 3 hours.
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