Ginger Lime Cranberry Sauce Recipes

Steps:

• 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.

Steps:

• 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
• 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

Steps:

• In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.

Steps:

• Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

Steps:

• 1. In a medium heavy saucepan, stir together sugar, maple syrup, water, lime peel, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until sugar is dissolved.
• 2. Stir in cranberries. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, about 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Cool. Makes 12 servings.
• 3. Can be made ahead. Prepare sauce as directed; cool. Transfer to an airtight container and chill for up to 3 days. Let stand at room temperature for 30 minutes before serving.