Ginger Lime Cranberry Sauce

Kathie Carr


This recipe was published in a local paper a couple of years ago.


★★★★★ 1 vote

15 Min


  • 1/2 c
  • 1/2 c
    pure maple syrup or maple-flavor syrup
  • 1/2 c
  • 1 1/2 tsp
    finely shredded lime peel
  • 2 Tbsp
    lime juice
  • 1
    (12-ounce) package fresh or frozen cranberries
  • 1 tsp
    minced fresh ginger

How to Make Ginger Lime Cranberry Sauce


  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.
  3. Can be made ahead. 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.

Printable Recipe Card

About Ginger Lime Cranberry Sauce

Course/Dish: Fruit Sauces

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