Braden Family Cookbook

Chuck Braden

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CRANBERRY GINGER SAUCE                              Basic

1 ½ cups sugar

¾ cup apple juice (or substitute cider)

1/3 cup apple cider vinegar

1 12 oz bag fresh cranberries

1 large Bosc (or two if small) pears, peeled, halved, cored and cut into ½-inch cubes

¼ cup finely chopped peeled fresh ginger

¼ tsp dried crushed pepper

Put sugar, cider and vinegar in a non-reactive heavy sauce pan over medium heat until sugar is completely dissolved.  Add remaining ingredients, bring to boil, reduce heat, and simmer until mixture thickens, about 19 – 21 minutes.  Season with a little salt and fresh ground pepper.  Put in bowl, bring to room temp, cover and chill.

 Makes about three cups.  Will keep about a week in the refer. 

 Best relish ever.  Great for turkey sandwiches