Recipes and Cooking Ginger-Lime Cranberry Sauce 4.5 (6) Add your rating & review This tangy sauce cooks in less than 15 minutes and can be made several days ahead. It's a colorful accompaniment to holiday desserts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 12 Ingredients ½ cup sugar ½ cup pure maple syrup or maple-flavor syrup ½ cup water 1 ½ teaspoon finely shredded lime peel 2 tablespoon lime juice 1 12 ounce package fresh or frozen cranberries 1 teaspoon minced fresh ginger Directions In a medium heavy saucepan, stir together sugar, maple syrup, water, lime peel, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until sugar is dissolved. Stir in cranberries. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, about 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Cool. Makes 12 servings. Tips Prepare sauce as directed; cool. Transfer to an airtight container and chill for up to 3 days. Let stand at room temperature for 30 minutes before serving. Rate it Print