MAKES ABOUT 3 CUPS
If using frozen cranberries, thaw them before cooking.
1 |
teaspoon vegetable oil |
1 |
shallot, minced |
2 |
teaspoons finely grated fresh ginger |
½ |
teaspoon salt |
⅔ |
cup water |
¼ |
cup cider vinegar |
1 |
cup packed brown sugar |
12 |
ounces (3 cups) fresh or frozen cranberries |
2 |
Granny Smith apples, peeled, cored, and cut into ¼-inch pieces |
⅓ |
cup minced crystallized ginger |
1. Heat oil in medium saucepan over medium heat until shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.
2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
3. Add remaining 1½ cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until cranberries just begin to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)