Maple Ginger Cranberry Sauce

This is a modern twist on a classic that is not overly sweet. Refrigerate until ready to use. Can be served warm or cold.

Step: 1

Cook and stir apple cider in a saucepan over medium-low heat until cider is reduced by half, about 10 minutes.

Step: 2

Combine reduced apple cider, cranberries, orange juice, maple syrup, ginger, allspice, and cinnamon in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have burst and sauce is thickened, about 10 minutes.

Per Serving: 79 calories; protein 0.3g; carbohydrates 20g; fat 0.1g; sodium 5.8mg.

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This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .