Ginger-Lime Cranberry Sauce


This tangy sauce cooks in less than 15 minutes and can be made several days ahead. It's a colorful accompaniment to holiday desserts.

Total Time:
20 mins


  • 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


  1. 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.

  2. 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.


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.

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