Ginger-Cranberry Sauce (vegan, paleo, gluten-free)
This ginger-cranberry sauce is quick and easy to make; plus it doesn’t have any refined sugar! To save yourself time on Thanksgiving, feel free to make this the night before and let it cool in the refrigerator overnight. If a sweeter sauce is desired, substitute fresh orange juice for the water, or add additional maple syrup to taste.
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: Serves 4
½ cup water
12-ounce bag fresh or frozen (no sugar added) cranberries
2 teaspoons fresh minced ginger root
¼ cup pure maple syrup
- Add water to a medium saucepan and bring to a boil.
- Add the cranberries, ginger and maple syrup. Reduce heat and simmer 10 minutes, or until sauce is reduced and thick.
- Refrigerate until serving. Serve cold.