Ginger Lime Cranberry Sauce

Rachael Coon

While living in Boulder I was in a Cooking Club and she demonstrated how to make this and I’ve made it every year since.

1/2 cup water

1/2 cup sugar

1/2 cup maple syrup

1 1/2 teaspoons finely shredded lime peel

2 tablespoons lime juice

1 (12 ounce) package cranberries

1 teaspoon minced ginger

 

Stir together water, sugar, syrup, lime peel and lime juice in heavy saucepan. Bring to boiling and reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.

Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Stir in ginger. Simmer for another 6 minutes or until berries have popped and mixture starts to thicken.

Remove from heat and let cool. Can chill for up to 3 days. Bring to room temp for 30 minutes before serving.