TT Test Kitchen Tip: For a more potent ginger kick, stir in more ginger liqueur at the end of cooking.
TT Test Kitchen Tip: This cranberry-ginger sauce can be made 2 days ahead.
Yield: 4 servings
Cook Time: 15 minutes
Juice of 1 medium orange
½ cup ginger liqueur, preferably Domaine Canton
1¼ cups light brown sugar
One 12-ounce bag fresh cranberries
1½ teaspoons finely grated orange zest (from about half a medium orange)
1 teaspoon finely grated fresh ginger
1 teaspoon ground ginger
1 vanilla bean, split and scraped
1. In a medium saucepan set over medium heat, combine the orange juice, ginger liqueur and brown sugar. Cook until the sugar dissolves, about 4 to 5 minutes.
2. Add the cranberries, orange zest, grated ginger, ground ginger and vanilla bean and bring to a boil. Reduce the heat and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes. Remove the vanilla bean and serve warm or cool completely and serve chilled.
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