I like my cranberry sauce homemade and fresh…
This is an uncomplicated, easy recipe. All I had to do was curl the grapefruit, fill the saucepan with more ingredients and cook.
Aromatic notes from the ginger spices the sauce up a notch. You can use grated fresh ginger, but I had on hand a jar of minced ginger.
A jar of minced ginger is a great handy convenience for cooking and baking that remains fresh in the jar, when refrigerated, for approximately 3 months.
When using the jarred variety, add the same amount that is called for in the recipe. It's a wonderful thing to have on hand when your recipe calls for fresh ginger!
In my way of thinking, no Thanksgiving or Christmas dinner would be complete without a serving or two of this tangy, sweet, delicious cranberry sauce!
2 large ruby-red grapefruits
2 tablespoons butter
2 tablespoons red onion, chopped
½ teaspoon Kosher salt
½ cup sugar
12 ounces fresh cranberries
1 tablespoon minced ginger
Peel about 10 curls of skin from grapefruit.
Juice both grapefruits into a bowl; reserve.
Melt butter in a pot over medium-high heat and add onion, grapefruit peels, and salt.
Sauté until onion is translucent, about 3 minutes.
Add sugar, grapefruit juice, and cranberries, bring to a simmer.
Continue to simmer until the berries have completely softened, about 12 minutes.
Stir in ginger and let cool.
Serve at room temperature.