Cranberry Ginger Sauce with Cinnamon Cream Cheese
A tangy cranberry ginger sauce paired with a creamy cinnamon spread—perfect for desserts, snacks, or breakfast!
Equipment
- medium-size saucepan
- Refrigeration container
- mixing bowl
- 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
To make the cranberry sauce:
- Place all ingredients in a medium-size saucepan.
- Bring to a low boil and partially cover with a lid to avoid splatter.
- Lower the heat and let simmer for 10 minutes.
To make the cream cheese spread:
- Combine nondairy cream cheese and ground cinnamon in a mixing bowl.
- Mix until smooth.
- Refrigerate until ready to use.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a chilled Riesling or a light Moscato.Nutritional Information
Calories: 140 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 4 g | Sugar: 20 g | Salt: 0.2 g
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