Thanksgiving is the only time of the year we make this recipe, but every time we do, we enjoy it so much that we pledge to make it when it’s not the holiday. Maybe this year, we’ll remember!
- 4 cups fresh cranberries
- 1 ½ cups water
- 1 cup sugar
- 1 tbsp finely grated peeled fresh ginger
- 1 tbsp finely chopped shallot
- ¼ cup mild-flavored (light) molasses
Combine cranberries, 1 ½ cups water, sugar, ginger and shallot in heavy large saucepan.
Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes.
Stir in molasses.
Season with salt. Cool. Cover and chill until cold, about 3 hours.
(Can be made 1 week ahead. Keep refrigerated.)
Serves: 8
