October 25, 2017

Rosemary Ginger Cranberry Sauce

 With Thanksgiving right around the corner (woo!), it’s time to start planning my menu. I always enjoy keeping some things the same (you can’t mess with buttery mashed potatoes), but it’s nice to add a creative spin to favorites like cranberry sauce. Fresh cranberries are only available for a short time each year, so I always try to stock up. This sauce comes together quickly and keeps in the fridge for several days (it actually gets better the longer it sits), so it’s a good item to make beforehand so you can focus on the bigger items like the turkey. If you have leftovers, this sauce can be spread on turkey sandwiches or used as a topper for vanilla ice cream. YUMMM.

1. Place all the ingredients in a saucepan and bring to a boil.

 

 

 

 

2. Lower heat to medium and continue to cook until the berries start to “pop” and the liquid reduces, about 8-10 minutes.

3. Allow the sauce to cool completely (I set my pan in a bowl of ice and stirred it to speed up the process), then transfer to a serving dish. Serve immediately or keep cold in the fridge until ready to serve. (This will keep in the fridge for up to 4 days.)

 

Rosemary Ginger Cranberry Sauce
Serves 4

All you need:
1 (12 oz.) package fresh cranberries
Zest and juice of 1 orange
1/2 cup agave nectar
1 (2-inch) piece fresh ginger, peeled and grated
1 teaspoon chopped freshly rosemary leaves
1/2 teaspoon ground cinnamon
1/2 cup water

All you do:
1. Place all the ingredients in a saucepan and bring to a boil.
2. Lower heat to medium and continue to cook until the berries start to “pop” and the liquid reduces, about 8-10 minutes.
3. Allow the sauce to cool completely (I set my pan in a bowl of ice and stirred it to speed up the process), then transfer to a serving dish. Serve immediately or keep cold in the fridge until ready to serve. (This will keep in the fridge for up to 4 days.)

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