Gingered Cranberry Sauce

Preparation info

  • 2 pints

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups fresh cranberries
  • 1 cup water
  • 2 cups sugar
  • Dash of salt
  • cup candied or preserved gingerroot, diced


    1. Place the cranberries in a saucepan containing the water. Cover and bring to a boil. Cook for six to eight minutes, until skins burst.

    2. Remove the cranberry mixture from the heat and stir in the sugar, salt and gingerroot. Mix thoroughly. Cool and chill. Serve with poultry, pork, ham or veal.

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