Cranberry sauce is one of those staples that I consider a MUST to have parked on my plate…. nestled up against a large scoop of chicken and dressing. I’m not too proud to say that I typically prefer the good ole jellied cranberry sauce straight from the can. This year I decided to freshen it up with a couple of simple ingredients and MAN, what a simple difference it made! My nieces even loved it and we had such a great discussion as they tried to guess the special flavor that was bursting in their mouths and resonating their palates! This was definitely a win. And, it’s too good to limit only as a side to Holiday dressing………it was amazing as a dip for my egg rolls as well as a sauce over some cream cheese and crackers. I see some glazed chicken thighs in my future. The fresh zing of ginger will likely taunt your buds no matter how you serve it. I hope you try this and enjoy!
What you need:
1 can of jellied cranberry sauce
2 heaping spoons of crushed pineapple, drained
1-2 teaspoons of fresh grated ginger
All you do is place the cranberry sauce in a bowl and stir around until the can shaped mold is no longer. Add about 2 big spoons of crushed pineapple and then the fresh grated ginger. I used approximately 2 teaspoons of ginger and I thought it was perfect. Obviously, you may start with less and then add more if you’re concerned about adding too much. Taste and then it’s ready to serve. You can store it in the refrigerator for 1-2 weeks and use it for other creations. Enjoy!