Cranberry-Currant Sauce

1. 1

   In small saucepan, heat oil over medium heat.

2. 2

   Add onion and cook until softened, about 3 minutes.

3. 3

   Add garlic, ginger and cayenne and cook, stirring, until fragrant, about 30 seconds.

4. 4

   Stir in cranberries, orange juice and currants.

5. 5

   Cover and simmer until cranberries are broken and mixture is slightly thickened, stirring occasionally, about 10 minutes.

6. 6

   Stir in honey and season lightly with salt to taste.

7. 7

   Serve hot, chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.