Sides » Ginger Cranberry Sauce
A great do-ahead dish, Susan uses freshly grated orange zest and ginger to add incredible flavor to this so-not-out-of-a-can cranberry sauce. Plunk the ingredients in the pan, stick to the 10-minute rule for cooking, and you'll end up with the same beautiful result. Refrigerate for up to 6 weeks or even freeze for 2 months to make holiday prep a breeze.
Posted Sunday, November 22, 2009, at 7:17 pm by Lynne:just finished making this. SO easy. i used 1 cup of honey instead of the 2 cups of sugar. it's a little on the tart side but i like it that way. thought i'd get enough sugar from dessert. thanks susan. great recipe!
Posted Thursday, November 27, 2008, at 1:23 am by sstuart:Your cranberry sauce is fantastic. The fresh ingredients and the ten minute time limit made it a great sauce. I'll make it again. Thanks Susan.
Posted Tuesday, November 18, 2008, at 7:04 pm by kbox:Sounds great! I'm ready to try this recipe. And thanks, Susan, it almost felt like we had a little visit. You really are a natural ;-0
Posted Monday, October 27, 2008, at 9:14 pm by FSG:You might be the next Rachel Ray! Made it look easy - both the recipe and the on camera work! Good Job!
Posted Friday, October 24, 2008, at 8:46 pm by DMV:Susan makes me think anybody can make this. Just plunk the ingredients in! She's great.
Posted Thursday, October 23, 2008, at 7:31 pm by Allen:Extremely well produced instructive piece; makes me want to go out and do this; I love Susan - she is a natural - A star is born!
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