Cranberry Sauce with Ginger and Cinnamon
Cranberry Sauce with Ginger and Cinnamon balances tart berries with a gentle warmth from fresh ginger and a cinnamon stick. The result is glossy, bright, and lightly spiced, perfect alongside roast turkey or spooned over yogurt and pancakes. Serve it during holiday dinners or any time you want a vibrant, aromatic accent to a savory spread.
- Prep5 mins
- Cook10 mins
- Serves12
- DifficultyEasy
- 1
Bring the water and sugar to a boil in a pot over medium heat; continue boiling for 5 minutes, stirring occasionally.
- 2
Add the cranberries, ginger, and cinnamon stick; bring the mixture back to a boil and cook until the cranberries begin to pop, about 5 minutes.
- 3
Transfer the sauce to a shallow container; chill in the refrigerator until cold, about 3 hours.
- Calories 98.18 kcal Low Source
- Protein 0.01 g Low Source
- Carbs 24.89 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 1.4 mg Low Source
- Fiber 2.92 g Moderate
- Sugar 19.11 g High
- Added Sugar 0.83 g Low Source
- Calcium 2.51 mg Low Source
- Iron 0.02 mg Low Source
- Potassium 1.08 mg Low Source
- Vitamin A 0.03 mcg_rae Low Source
- Vitamin C 4.54 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.