Ginger-Rosemary Cranberry Sauce

rosemary and ginger liqueur cranberry sauce
Ditch the canned stuff this year and try your hand at homemade cranberry sauce! A modest amount of sugar and a healthy splash of ginger liqueur keep this sauce tangy and tart. Use the leftovers on your morning toast or a ham and cheddar sandwich. And don’t forget the drinks… pair with a The Cranky Monkey cocktail.

 

This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at gettogetherpdx@gmail.com.

 

Ingredients

  • 12 oz fresh cranberries
  • ½ cup sugar
  • 2 TBSP fresh rosemary, chopped
  • Juice from 1 orange
  • ⅓ cup New Deal Ginger Liqueur

Method

  1. Combine all ingredients in a small pot over medium-high heat. Cook, stirring frequently, until cranberries burst and sugar has dissolved. Reduce heat to low and allow to simmer until sauce has a chunky jam-like texture, about 10 minutes.
  2. Transfer cranberry sauce to a bowl and chill until serving.

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