Recipe by Anna Gill
Makes 2¼ cups
1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 ¼ teaspoons finely grated orange peel
½ teaspoon coarse kosher salt
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 ½ teaspoons grated peeled fresh ginger
1. Combine cranberries, sugar, water, orange peel, salt, cinnamon, cloves, nutmeg, and allspice in heavy medium saucepan.
2. Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Cool slightly.
3. Stir in ginger.
4. Pour into a serving bowl, cool completely.
5. Cover and refrigerate until an hour before serving.
ADVANCE PREP: This sauce can be prepared 1 week ahead. Keep refrigerated.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.