Ginger Cranberry Sauce; Works Well Under Pressure

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WhbtwoyeariconWorks well under pressure!

That's a good thing, right?

I mean, if someone says that about one it should be a compliment, right?

Does it hold true if said person creates the pressure in order to get the work done?

As well as I know me, I would think I would have sorted this out by now.  But, regardless of how seriously I lecture myself, and totally ignoring the false deadlines I set myself, I still manage to (as my maternal family would say) fiddle-fart around until I'm in a panic to get everything done on time.

Oh, I always manage to get everything done; and I'm usually not more than a wee bit late, but I have been known to stay up all night or get up at 4 am to pack.  Not to mention putting my face on in the car…

Every time we're going away I do this!  Same old, same old.  One would think I'd learn…But I always know that I can squeeze just one more thing in.  And I always do…maybe that's why I never learn.

Cranberrysauce1This time, this is the one more thing:  my post for Weekend Herb Blogging, founded by the lovely and very busy,  Kalyn of Kalyn's Kitchen. This will be the last event of the year and this is such a marvelous cranberry sauce that I wanted to share.

This week's host is the talented Astrid, of Paulchen's Food Blog.  Visit her blog next Monday for all of the wonderful recipes from around the world… Your last chance in 2007!

Cranberries are incredibly healthy.  Many people know that they're good for treating urinary tract infections; but did you know they also are good for inhibiting dental plaque?  Can help prevent kidney stones?  Are full of antioxidants?

And they're pretty…

You know how I like pretty food!

Ginger Cranberry Sauce

3/4 cup apple juiceCranberrysauce2
2/3 cup sugar
1 1/2 tbs minced fresh ginger, more or less
2 cups whole cranberries

Heat juice, sugar and half of the ginger until sugar is dissolved.  Add the whole cranberries and cook, simmering, just until most of them 'pop'.  Remove and, with a potato masher, mash 2 or 3 times, no more.  Add the rest of the ginger, stir well and cool.  This will get very thick when cool and will keep for several weeks in the fridge.

In an hour, the girls will be all excited as we bundle them into the car.

Then, very disappointed as we drop them off at the Pensione Canine.  They'll get over it.  All the young girls pet and brush them all the while we're gone.

We're off to Strasbourg for a few days to visit the oldest Christmas market in France!  Details and photos when we return.   Now…must pack!

I plan on doing an interim post of the Skeletons received so far next weekend….along with one or two of my own secrets laid bare… The final, total round-up will be right after Christmas.  Soooo….

SkeletonsDon't forget to search your closet/pantry for skeletons.  Remember, confession is good for the soul.  It can, but doesn't have to, be an actual recipe.  It could just be the description of the, um, food or a story of the, um, event;  holiday related or not….
Really, any dirty little secret you feel like sharing!  You have until Christmas to post – the round-up will be just before Dec. 31.  The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain…you'll feel better!  And so will we!

33 thoughts on “Ginger Cranberry Sauce; Works Well Under Pressure”

  1. This is a recipe to my liking – only few ingredients:) Plus I’ve got some cranberries I picked, and I recently bought some ginger, too. Thanks!!

  2. Cranberry sauce is so delicious and yours looks wonderful. I, too, like the idea of the cran-ginger combo. I have been eating turkey/cranberry sandwiches all week I would have loved your sauce over my canned! 🙂

  3. Ginger is one of my favorite additions, so for sure this will be tried! “Works well under pressure” is my middle name. I hate it, but I usually procrastinate and then rush like mad to get finished. Old habits die hard.

  4. Ginger is one of my favorite additions, so for sure this will be tried! “Works well under pressure” is my middle name. I hate it, but I usually procrastinate and then rush like mad to get finished. Old habits die hard.

  5. I always had the feeling I would hate Cranberry Sauce but when I first ate it – in JELLO form – at Paul’s parents, I fell in love. I prefer it more saucy though, then jellified and I am digging your ginger addition.

  6. Katie–Personally, I find the greatest inspiration in impending deadlines, so I’m right there with you in the fiddle farting around department. I’m invariably packing in the wee hours of the morning before a trip. Have a glorious time in Strasbourg!

  7. It looks so yummy! But we don’t have a tradition here eating ginger cranberry… well, maybe I should talk for myself, but, I haven’t seen many around and truly looks beautiful. I wonder, however how it tastes???

  8. Hi Katie,
    They are very pretty. I have never seen fresh cranberries before, even when I was living in Canada and USA.
    Have fun in Strasbourg!

  9. Salut Katie! I made this sause. Oh my goodness! It was absolutely awesome. I could have ate the bowl and nothing else.

  10. I really enjoy reading your blog Katie. Apart from the interesting snippets about where you live, the recipes are well presented and very tasty.
    The ginger and Cranberries sound like a great combination and as I love both ingredients I will certainly give this sauce a try.
    We have nominated you as our blog of the week and the post can be viewed at the following link


  11. Thanks for all the wonderful comments! I would like to respond to each one, and yes, I have read them all – 3 times, actually 😉
    but time is slipping away… I’m glad so many of you liked the Ginger Cranberry Sauce (it really is good, and yes, I also just eat it out of the bowl) and appreciate the folks who also, create pressure to work better (nice phrasing, thought) Great minds, and all That!

  12. LOL – I thought it was just me who thinks she can do 100 things in the time other people would only schedule 10…! I ALWAYS end up packing until 4 a.m. before I go away and it drives my husband stark staring mad. Why didn’t I start earlier? Well, because I was busy setting up blog posts to go live while I am away, of course. :o)

  13. Cooksister, mon mari, aussi! The only thing that saves me is that I can ‘mentally’ pack while I’m cooking…
    But, yeah, got to have the blog posts ready to go….

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