Hands-On Time: 10m
Total Time: 30m
1. In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.
2. Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.
The sauce can be prepared and refrigerated up to 4 days in advance, but do not add the cilantro. Serve chilled or at room temperature. Mix in the cilantro just before serving.
Calcium 30.41mg; Calories 179.25; Calories From Fat 15%; Carbohydrate 40.23g; Cholesterol 7.53mg; Fat 3.01g; Fiber 2.91g; Iron 0.54mg; Protein 0.62mg; Sat Fat 1.82g; Sodium 21.33mg