A couple weeks ago I was looking at the keywords that brought to my website. One search was for ginger ale cranberry sauce. I discussed both of these subjects individually but I did not have a recipe for such a thing. But I thought it was a good idea. So I graped a 2 liter of Vernors Gingle Ale and pulled out my homemade jellied cranberry sauce recipe and went to work on this new recipe. I simply replace the water with ginger ale, and cut out a tablespoon of sugar, since the ginger ale itself is sweetened. It came out pretty good. The ginger ale added more depth of flavor to the sauce. You might not know it was there if I didn’t tell you, but I could tell the difference between this recipe and the original.
Ingredients
12 oz fresh cranberries
1 cup (minus 1 tablespoon) sugar
1 cup Ginger ale
Bring the ginger ale and sugar to a boil in a large pan. Once you reach a boil add the cranberries and return to a boil. Turn the heat down until the mixture is boiling gently. If you let the mixture boil too hard you may end up with a mess on your hands. Let it boil for 10 minutes. If you wish to make whole cranberry sauce, just pour it into a bowl. For jellied sauce: push the mixture through a sieve to strain out the skins. This will produce a sauce must like that in a can, expect with a better, fresher flavor.
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Homemade Jellied Cranberry Sauce » Eat Like No One Else says:
November 11, 2011 at 8:17 pm (UTC -6)
[...] For another take on this recipe, try my Ginger Ale Jellied Cranberry sauce. [...]