Ginger Cranberry Sauce with Cinnamon Cream Cheese Spread
A delightful combination of tangy ginger cranberry sauce and creamy cinnamon spread, perfect for cookies, sweet bread, or holiday meals.
Equipment
- medium-size saucepan
- Mixing bowl
- grater
- spoon
Ingredients
For the cranberry sauce:
- 1 cup 112 g agave nectar
- 2 teaspoons grated gingerroot
- 12 ounces 340 g fresh cranberries
For the cream cheese spread:
- ½ cup 120 g nondairy cream cheese
- ½ teaspoon ground cinnamon
Instructions
Make the cranberry sauce:
- Place the agave nectar, grated gingerroot, and fresh cranberries in a medium-size saucepan.
- Bring to a low boil, partially cover with a lid to avoid splatter, and lower the heat.
- Let simmer for 10 minutes, stirring occasionally.
Make the cream cheese spread:
- In a mixing bowl, combine the nondairy cream cheese and ground cinnamon.
- Mix well until fully incorporated.
- Refrigerate until ready to use.
Notes & Wine Advice
Serving Tip:
Serve the cranberry sauce as a spread for cookies or sweet bread. For a savory twist, pair the sauce alone with roasted turkey or brie cheese.Wine Advice:
Pair this dish with a semi-sweet Riesling or a cranberry-infused cocktail for added holiday cheer.Nutrition values
Calories: 70 kcal | Carbohydrates: 18 g | Protein: 0.5 g | Sugar: 14 g