Ginger-Cranberry Sauce

From Woman’s Day

Photo by Annie Schlechter

Active time: 10 minutes

Total time: 25 minutes

Makes 12 side-dish servings

2 bags (12 oz. each) fresh cranberries

2 cups apple cider or juice

2 cups brown sugar

1/4 cup finely chopped crystallized ginger

1/4 tsp. ground cloves

2 tsp. cider vinegar

1. In 3-quart saucepan, combine cranberries, apple cider, and brown sugar; bring to boiling.

2. Reduce heat and simmer about 15 minutes, or until most of the cranberries have burst.

3. Remove from heat and stir in ginger, cloves, and vinegar.

4. Serve warm, at room temperature, or chilled.

Tip: Refrigerate cranberry sauce for up to 1 week, or freeze for up to 1 month.