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Ginger-Cranberry Sauce

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  • 8 oz Jellied cranberry sauce, cut into cubes
  • 3/4 c French Dressing
  • 1 tb Soy sauce
  • 1 ts Ground ginger
  • 1 ts Garlic powder
  • 1/8 ts Cayenne pepper


In 1-quart saucepan, combine cranberry sauce, dressing, soy sauce, ginger, garlic and red pepper. Over medium heat, heat until cranberry sauce is melted, stirring often. Remove from heat. Pour into bowl. Cool to room temperature. Use sauce to glaze ham during last 30 minutes of heating or serve as a sauce for cooked ham, pork or poultry. Refrigerate any remaining sauce. Makes about 1 1/2 cups sauce.
Posted to MM-Recipes Digest V3 #278
Date: Thu, 10 Oct 1996 10:16:57 +0000