Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Make up to 1 week ahead, and store, covered, in the refrigerator.
Ingredients[]
- 1 1/2 cups sugar
- 1/2 cup water
- 1/3 cup chopped crystalized ginger (1 [2.7-ounce] bottle)
- 1 (12-ounce) package fresh cranberries
Directions[]
- Combine all ingredients in a medium saucepan.
- Bring to a boil; reduce heat, and simmer 9 minutes or until cranberries pop.
- Cool completely.
- Serve at room temperature.
Yield: 12 servings (serving size: 1/4 cup)