Pickled Ginger Cranberry Sauce
By America's Test KitchenPublished on September 4, 2008
Time
5 minutes, plus 30 minutes chilling
Yield
Yields about 2 cups
Ingredients
Before You Begin
With just a few pantry items, plain old canned cranberry sauce can be turned into a star side dish. This recipe can be doubled or even tripled, and can be refrigerated in an airtight container for up to one week.
Instructions
- Pulse cranberry sauce, ginger, and wasabi powder or dry mustard in food processor until combined.
- Refrigerate, covered, for 30 minutes. Serve chilled or at room temperature.
Time
5 minutes, plus 30 minutes chillingYield
Yields about 2 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
We used wasabi powder or dry mustard to add a slightly spicy kick to our Pickled Ginger Cranberry Sauce. Tasters preferred the flavor of pre-pickled ginger to the fresh variety.
Before You Begin
With just a few pantry items, plain old canned cranberry sauce can be turned into a star side dish. This recipe can be doubled or even tripled, and can be refrigerated in an airtight container for up to one week.
Instructions
- Pulse cranberry sauce, ginger, and wasabi powder or dry mustard in food processor until combined.
- Refrigerate, covered, for 30 minutes. Serve chilled or at room temperature.
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