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Recipe Main Cat | Maple Ginger Cranberry Sauce

   It is that short time of year where you can easily find fresh and cheap cranberries in the store. I've written a cranberry recipe before, and this is a slightly different take for a new year. You will have a hard time moving back to the usual canned cranberry sauce after just one bite. This recipe uses our Pastamore Raspberry Balsamic Vinegar and delicious maple syrup to create a festive and tasty side dish or sauce. More maple syrup can be added depending on your sweet tooth.


1 lb - fresh cranberries
2 cups - orange juice
1 thumb - fresh ginger
1/4 cup - real maple syrup
1 Tbsp - Pastamore Raspberry Balsamic Vinegar



1. Sort and thoroughly rinse cranberries. Crush ginger.

2. Heat a large pot over medium-high heat. Once hot, add Pastamore Raspberry Balsamic Vinegar and all other ingredients to pot. Bring to a boil and reduce to a simmer. Stir often.

3. Cook until sauce has reached desired consistency and cranberries are tender (20-30 minutes). Adjust sweetness as needed.

4. Refrigerate overnight and serve cold.



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