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Cranberry-ginger sauce

I love this sauce for its versatility of flavor and versatility. It's perfect with poultry (chicken, turkey) and pork. It can also be used as a topping for ice cream. And, of course, it can be used on pancakes, fritters, cheesecakes, etc.

And it's the perfect sauce for topping pancakes, fritters, cheesecakes, etc.

Ingredients:

  • 350 g cranberries (fresh is best)
  • 180g sugar or honey
  • 1 tbsp chopped fresh ginger
  • 2 tbsp water
  • 1 orange
  • orange (and/or lemon) zest
  • cinnamon, cloves, nutmeg

Preparing cranberry-ginger sauce:

In a saucepan, mix cranberries, sugar, water, ginger, and finely chopped orange (without films). Bring to a boil, simmer over medium heat for 15 minutes. With a spoon, rub the cranberries in the pot to make the sauce homogeneous (if most of the cranberries did not burst during cooking). At the end of cooking add orange zest, a pinch of cinnamon and nutmeg, 2-3 sticks of cloves. Cool and serve.

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Cranberry-ginger sauce

I love this sauce for its versatility of flavor and versatility. It's perfect with poultry (chicken, turkey) and pork. It can also be used as a topping for ice cream. And, of course, it can be used on pancakes, fritters, cheesecakes, etc.

And it's the perfect sauce for topping pancakes, fritters, cheesecakes, etc.

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