Ginger Beer & Scallion Cranberries

By Hot Knives from November 9, 2006

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If you eat cranberry sauce from a can on Thanksgiving you might as well be stranded on Plymouth Rock with an 'India or Bust' T-shirt. Meaning, we think, that the stuff blows.

More importantly, here's a rad recipe that doesn't. This is a spicy, zestfully cranberry goo that can be slathered on everything and anything Thanksgiving day and beyond. Including, of course, fake turkey sammiches.

Ginger Beer & Scallion C-Sauce

1 bulb ginger, peeled
6 scallions, chopped
1 Tbs. cardamom
1 bottle winter beer (New Belgium's 2 Below)
1 bag cranberries
3/4 cup brown sugar

1. In a large saucepan, toast your ginger and scallions for 1-2 minutes until aromatic. Sprinkle cardamom, not too much the stuff is strong. Then dump in beer and cranberries. The brew will foam so watch it carefully. Once boilingl, bring it down to simmer and add the brown sugar. Let cook for about 30 minutes, stirring every 5 minutes.

<< | Posted on November 9, 2006 at 9:01 AM | >>

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