Ginger Garlic Cranberry Sauce

by Annie
(New Mexico)

1-inch or more fresh ginger root, to make at least a tablespoon or more of ground ginger.
**TIP** Freeze your fresh ginger in an air-tight container; not only is it easier to grate the ginger, but it keeps for a very long time. That way, you can take advantage of sales on Organic Ginger Root!

{WANT IT EASY? just add the garlic, ginger, pepper, and cayenne to your freshly made Cranberry Sauce, blend thoroughly, and mellow in the refrigerator one or two days...}

3 cloves finely chopped garlic, or 1 1/2 - 2 teaspoons dry minced garlic.

1/2 cup apple cider vinegar

1/8 - 1/4 teaspoon cayenne pepper

2 cups freshly made Cranberry Sauce {Recipe at the bottom of this page}

1/4 teaspoon salt

1 teaspoon Ground black pepper {heaping or flattened, depending on how savory you like your food}

1. Grate the frozen ginger root

2. Combine the ginger, garlic, vinegar, and cayenne in a small cooking container. Bring this to a simmer, on a medium flame, for about 15 minutes or until there are about 4 tablespoons of liquid left.

3. Add the cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for approximately 10 minutes.

Remove from heat and cool. Keep refrigerated. It will keep for several days, although you might just finish ALL of it after your very first taste!

Ocean Spray Cranberry Sauce

Ingredients:

1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
Directions:

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups.