GINGER CRANBERRY SAUCE
Ah-h-h. I love cranberry sauce. Fresh ginger pops these berries to a new level, while the ruby red grapefruit takes them on a different but delectable texture journey. Serve hot or cold as a condiment for main dishes, a dipping/spreading sauce for horsd’oeuvres, as a preserve on your favorite toasted breads and biscuits, or as a topper for cakes and ice-creams. Versatile is what I call the CRANBERRY! A fruit for all dishes, occasions and seasons! Don’t wait till next year to revisit the CRANBERRY!
Makes 2 cups
12 oz. bag fresh cranberries, washed and drained
1 c. ruby-red grapefruit juice
2/3 c. dark brown sugar
1 sm. thumb size fresh ginger, peeled, thinly sliced into planks, stacked, then thinly sliced into sticks
tiny bit of pink Himalayan salt
In large saucepan combine all ingredients. Bring to soft boil, reduce heat and cook, covered, 10 minutes, stirring as needed. Don’t boil all the liquid out.
Cool to room temperature, then pack in covered container and refrigerate till cold.
Notes: Ginger Cranberry Sauce can also be served hot, for those who like their sauces that way.
I use less liquid than recommended, and for this particular recipe substitute ruby-red grapefruit juice for the traditional water. A thicker, more syrup-like texture is the result.