Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time.

Ingredients

6 serv.

olive oil↗1 teaspoon
minced shallot (or green onions)1⁄2 cup
finely chopped peeled fresh ginger1 tablespoon
orange juice↗1⁄4 cup
fresh cranberries or 2 cups frozen cranberries, thawed↗2 cups
sugar↗1⁄2 cup
cider vinegar↗2 tablespoons
kosher salt↗1⁄4 teaspoon
ground allspice1⁄4 teaspoon

Step-by-step instructions

1
Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
2
Add juice, scraping pan to loosen browned bits.
3
Add cranberries and remaining ingredients.
4
Reduce heat; simmer 15 minutes or until slightly thickened.
5
Cover and chill 2 hours.

Source: food.com

Original recipe ↗

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