Ingredients
- 1-inch piece fresh ginger
- 3 cloves finely chopped garlic
- 1/2 cup apple cider vinegar
- 4 tablespoons sugar
- 1/8 tsp cayenne pepper
- 1- pound can cranberry sauce with berries
- 1/2 teaspoon salt (or less)
- ground black pepper
Cut ginger into paper-thin slices, stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are okay. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate; it will keep for several days.
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